Sue Cowell to Fran Amos

Chocolate Rum Cake

1box chocolate cake mix
1(4 oz) package instant chocolate pudding mix
4 eggs
cup water
cup vegetable oil
cup rum
cup chopped nuts
cup butter
1 cup granulated sugar
cup rum
cup water


  1. Preheat oven to 325 degrees. Grease on 10-inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
  2. With an electric mixer, beat cake mix, pudding mix, eggs, oil, cup of water and cup of rum on high speed for 2 minutes. Pour batter into prepared Bundt pan, over the top of the chopped nuts.
  3. Bake at 325 degrees for 50 60 minutes.

In a saucepan, combine the butter, sugar, cup rum, & cup water. Bring mixture to a boil & cook for 2 minutes. Immediately pour over the still warm cake. The glaze will be "soupy", but trust me. The cake absorbs the excess moisture from the glaze, and makes the moistest cake you've ever eaten.

PS: I've used yellow cake & vanilla pudding-------carrot cake & butterscotch pudding-------you get the drift. I've also used brandy or bourbon. This is the most pantry friendly, adaptable recipe.Sue Cowell to Fran Amos

Fran has this to say about her new basket:

"My exchange basket from Sue Cowell was on the doorstep when I got home today! It's wonderful, completely made of pine needles, including rings of blue and green needles--even on the bottom. The lid has a couple of levels on it with the last one being the knob. It has a lip that fits snuggly but comfortably in the basket. The recipe she included is for a chocolate rum cake which I hope to make very soon. She must have guessed that I'm a chocoholic."

Sue Cowell to Fran AmosSue Cowell to Fran Amos

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