Chocolate Rum Cake:
- from Sherry
1 pkg. Chocolate Cake Mix.
1/2 Cup Vegetable Oil.
1 pkg. 3 3/4 oz. Instant Pudding Vanilla.
1/2 cup Cold Water.
1/2 Cup Dark Rum.
Mix Well. Grease and flour a Bundt Pan (or cake tin). Bake at 325C for 1 hour.
Let cake cool. Invert on plate, make holes in cake with long fork.
Glaze: Take 1/4 lbs. (1 cube) Butter (not Margarine) and melt in saucepan. Add 1/4 cup water, 1 cup sugar. Boil for 3 minutes. Stir continuously. Remove from heat and stir in 1/2 cup Dark Rum....Enjoy!!!!
Drizzle glaze on top and sides. Also, you may cut the cake into pieces and drizzle glaze over pieces - this is really yummy!