RUM CAKE

Rum Cake image

Provided by Claire Thomas : Food Network

Categories dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

One 15.25-ounce box yellow cake mix
One 3.5-ounce package pre-made vanilla pudding (like a pudding cup you'd have as a snack)
4 large eggs
1/2 cup vegetable oil
1/2 cup plus 1 tablespoon dark rum
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons dark rum

Steps:

For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
Sift the cake mix into a large bowl. Whisk together the pudding, eggs, oil, 1/2 cup water and 1/2 cup of the dark rum in a separate large bowl. Add the wet ingredients to the cake mix and mix until just blended, then pour half into the prepared Bundt pan. Add the cocoa and the remaining 1 tablespoon dark rum to the remaining half of the batter, then stir to blend and pour into the prepared Bundt pan.
Bake in the oven until a toothpick inserted into the cake comes out clean, about 1 hour. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
While the cake is sitting in the pan, make the glaze: Combine the sugar, butter, 1 tablespoon water and vanilla in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring constantly, until thickened with large bubbles, about 3 minutes. Remove the mixture from the heat and stir in the dark rum. Drizzle the glaze over the top and sides of the cake while both are warm. Allow the cake to absorb the glaze and repeat until all the glaze is used.