Double Glazed Rum Cake

• 1 (18.25 oz.) box yellow cake mix
• 1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling
• 4 eggs
• 1/2 c. cold water
• 1/2 c. dark rum (80 proof)
• 1/2 c. vegetable oil
• Rum Glaze
• Chocolate Glaze Topping
• 2 Tbsp. chopped walnuts

1. Preheat oven
2. to
3. 325u0b0.
4. Grease
5. and flour a Bundt pan. In a large bowl, stir cake mix, pudding, eggs, water, rum and oil until smooth.
6. Pour
7. into
8. prepared
9. pan and bake 1 hour. Cool in
10. pan 25
11. minutes.
12. Invert
13. onto serving plate.
14. Prick top.
15. Spoon and brush Rum Glaze evenly over cake, allowing the cake to
16. absorb the
17. glaze.
18. When
19. cake is completely cooled, drizzle with Chocolate Glaze and sprinkle with walnuts.

yellow cake, vanilla instant pudding, eggs, cold water, dark rum, vegetable oil, glaze, chocolate, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769207 (may not work)