1 Cup chopped pecans or walnuts
1 (18 1/2 oz.) package yellow cake mix*
1 (3 3/4 oz.) package of Jell-O Vanilla Instant Pudding and Pie Filling Mix
1/2 Cup cold water
1/2 Cup Wesson oil
1/2 Cup Bacardi dark rum (80 proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2.
1/4 lb. butter
1/4 Cup water
1 Cup granulated sugar
1/2 Cup Barcardi dark rum (80 proof)
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Preheat oven to 325 degrees. Grease and flour 10'" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Optional: Decorate with border of sugar frosting or whipped cream.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!