Rum Cake

Ingredients:

1 box Betty Crocker Super Moist Yellow cake mix

4 eggs

¾ C milk

¼ C Bacardi rum for topping

1/2 C Bacardi rum for batter

1/3 C corn oil

2 T butter or margarine

1 C pancake syrup

1 C chopped walnuts

Preheat oven to 350 degrees.

Procedure:

Topping – Spray Bundt pan with Pam and then put chopped walnuts in Bundt pan. Place the syrup and butter in a small bowl and heat in microwave for 1 min. Pour the mixture of syrup and butter and ¼ C rum in Bundt pan, set aside.

Batter – Place the cake mix in mixing bowl; add eggs, rum, milk and corn oil. Beat with electric mixer first on med. speed then high speed for 2-3 min. Pour batter over syrup, butter, rum mixture in Bundt pan. Bake for 45 min. Cool, but remove from pan while still warm.