Monday, 7 January 2008

Rum Cake

1 yellow cake mix package
1 vanilla instant pudding and pie filling package
4 eggs
1/2 cup cold water
1/2 cup dark rum
1/2 cup vegetable oil

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan. Mix cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan. Bake 1 hour. (Actually on the boat I have no real idea how hot the stove is. I just cook it until it smells goods and is golden brown.)

Cool in pan 25 minutes then invert onto serving plate. Prick top and then spoon and brush Rum Glaze evenly over cake. I find this to be very messy, but that's part of the fun! When the cake is cool, drizzle with Chocolate Glaze.

Rum Glaze

1/4 pound butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat, stir in rum.

Chocolate Glaze

4 ounces semi-sweet chocolate
1 teaspoon butter

Melt chocolate and butter over very low heat in heavy saucepan.