Rum Cake

Hope Evarts's Note:

I got this recipe from the Discovery Channel's website. It seemed too simple to be true -- Boy, is it awesome! I've made it now for many gatherings and parties and it's always a big hit. (This recipe originated from chef, Kelly Moran.)

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 1.0 cake

• 1 (18 ounce) package yellow cake mix
• 1 (5 1/8 ounce) package instant vanilla pudding
• 4 eggs
• 2/3 cup vegetable oil
• 3/4 cup water
• 1 teaspoon vanilla
• 2 tablespoons rum (your call on flavors and dark/light, etc)

Sauce

• 1 cup sugar
• 1/2 cup water
• 1 teaspoon vanilla
• 1 cup rum (I've used as little as 1 c. and it was fine, the more you add, the better the flavor, and the cake s)

Directions:

1. Mix all the ingredients together until smooth.
2. Pour into a well battered tube pan (I've used both bundt and spring-form).
3. Bake at 350 for 45 minutes (or longer) until the cake is brown on the top and firm to the touch.
4. Sauce:.
5. Mix all sauce ingredients over a burner bringing them to a rolling boil.
6. Slowly pour the sauce over the top of the already baked cake (make sure cake is still in pan!).
7. For the best flavor/results, let cake stand overnight.
8. This allows the sauce to really soak in and crystalize around the edges.
9. When ready to serve, turn cake upside down onto serving platter-- great cake to serve with vanilla ice cream.
10. Enjoy!