Aunt Grace's Rum Cake

• 1 (18 ounce) box yellow cake mix (moist recipe)
• 1 (3 1/2 ounce) package instant vanilla pudding
• 4 eggs
• 12 cup dark rum
• 12 cup water
• 12 cup cooking oil
• 1 cup chopped pecans (Aunt Grace does not add these) (optional)
• 14 cup butter
• 2 tablespoons water
• 12 cup sugar
• 14 cup dark rum

1. Cake:.
2. Grease and flour (or Pam) bundt cake pan.
3. Sprinkle chopped pecans around bottom of pan.
4. Whisk together cake and pudding mix.
5. Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
6. Pour batter into pan and bake at 350 for 1 hour.
7. Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
8. Pour glaze over top and let sit for at least one hour (longer is better).
9. Glaze:.
10. Mix together water, sugar and butter in saucepan.
11. Bring to a boil; boil over medium for 5 minutes, stirring constantly.
12. Mixture will become thick and begin to pull away from saucepan.
13. Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
14. Stir vigorously and remove from heat; pour over cake.

yellow cake, vanilla pudding, eggs, dark rum, water, cooking oil, pecans, butter, water, sugar, dark rum

Taken from www.food.com/recipe/aunt-graces-rum-cake-83128 (may not work)