Aunt Lou's Butter Rum Cake

• 1 (18 ounce) box butter recipe cake mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 14 cup Crisco cooking oil
• 4 whole eggs
• 1 cup water
• 1 teaspoon rum flavoring
• 12 cup margarine
• 1 cup sugar
• 13 cup water
• 12 teaspoon rum flavoring

1. FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
2. Bake @ 350 for 45 to 50 minutes.
3. Let stand for about 30 minutes to cool.
4. FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
5. Cook until butter is just melted and sugar is dissolved.
6. Add flavoring and pour hot sauce over cake.
7. Let stand 30 minutes and turn out of pan.
8. Try to bake a day ahead of time.
9. I serve with rum infused whipped cream or Creme Fraiche.
10. Freezes well.
11. Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to).
12. I serve with Lemon Curd.

butter, vanilla pudding, cooking oil, eggs, water, rum flavoring, margarine, sugar, water, rum flavoring

Taken from www.food.com/recipe/aunt-lous-butter-rum-cake-221219 (may not work)