Maple Rum Cake

• cake
• 1 (18 ounce) box yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 1/4 cups sugar-free maple syrup (or 1 cup regular maple syrup and 1/4 water)
• 1 tablespoon rum or 1 tablespoon rum extract
• glaze
• 2 cups powdered sugar
• 1 tablespoon sugar-free maple syrup (or 1/2 tablespoon regular maple syrup and 1/2 tablespoon water)
• 1 tablespoon rum or 1 tablespoon rum extract

1. Follow the instructions on the back of you cake mix bake for preheating your oven.
2. Grease and flour a your choice of pan- I personally like to use a bunt pan.
3. Add all cake ingredients in a large bowl and mix with a hand mixer on low speed for 30 seconds and high speed for an additional 2 minutes.
4. Pour batter into a prepared pan.
5. Bake according to the directions on the back of the box and cake will be done when a toothpick inserted in the middle comes out clean.
6. Let the cake sit for 10 minutes in the pan and then remove to a cooling rack.
7. In another large bowl, mix all glaze ingredients together. If you want your glaze a little more liquidly add water a teaspoon at a time until you are happy with the consistency.
8. While the cake is still slightly warm, place wax paper or paper towels under the cooling rack and drizzle the glaze on to the cake making sure the sides get a little drizzle as well.

cake, yellow cake, eggs, oil, sugar, rum, glaze, powdered sugar, sugar, rum

Taken from www.food.com/recipe/maple-rum-cake-329467 (may not work)