Rum Cake

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.)

• Ready In: 1 hr
• Serves: 8
• Yields: 1 cake

Ingredients

• 1 (18 ounce) package  yellow cake mix
• 1 (5 1/8ounce) 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!