Rum Cake

• 12 cup chopped pecans
• 1 (18 ounce) boxbutter recipe golden yellow duncan hines cake mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 12 cup rum
• 12 cup water
• 12 cup Crisco cooking oil
• 4 eggs
• 1 cup sugar (white)
• 12 cup butter
• 14 cup rum (or Rum flavoring)
• 14 cup water

1. Preheat oven to 350 degrees.
2. Put nuts in the bottom of greased and floured bundt pan.
3. Mix the rest of the Mix ingredients for 2 minutes and pour into pan.
4. Bake 50-60 mins or until toothpick test comes out clean.
5. About 10 minutes before the cake is done start your icing by combining all ingredients in a saucepan over medium heat.
6. Boil for about 2-3 minutes (stay with the icing it tends to want to froth up if not watched).
7. While keeping your icing hot take out the cake and poke holes through the cake with a skewer all the way to bottom of cake while hot.
8. Slowly pour hot icing over cake while still in the pan and let soak for about 30 minutes before removing.

pecans, boxbutter, vanilla pudding, rum, water, cooking oil, eggs, sugar, butter, rum, water

Taken from www.food.com/recipe/rum-cake-432476 (may not work)