Rum Cake



1 package yellow cake mix
1 (4-serving size) package instant vanilla pudding
1/2 C. oil
1/2 C. water
1/2 C. rum
4 eggs
1/2 C. chopped pecans

Glaze:
1 stick butter
1 C. sugar
1/4 C. rum
1/4 C. water

Frosting:
4 oz. cream cheese
1/3 stick butter
2 C. powdered sugar
1/2 t. vanilla

Mix cake mix, pudding, oil, water and rum. Add eggs 1 at a time. Grease tube or bundt pan and line with nuts. Pour batter over nuts. Bake at 325°F. for 30-40 minutes.

About 2 minutes before taking cake out of oven, cook glaze. As soon as cake is done, poke holes in cake and pour glaze over it. Let cool.

Serves 20.

Hot Buttered Rum



1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream
1 teaspoon nutmeg
1 teaspoon cinnamon
16 shots dark rum
16 cups boiling water

Combine butter, sugars, ice cream, nutmeg and cinnamon. Freeze until firm. To serve, place heaping tablespoon of mixture and 1 shot glass dark rum into 1 cup boiling water.

Serves 16.

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