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| Butter Pecan Rum Cake | |
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| Tweet Topic Started: May 12 2010, 08:35 AM (61 Views) | |
| Joyce'S | May 12 2010, 08:35 AM Post #1 |
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BUTTER PECAN RUM CAKE 1 pkg. Betty Crocker Super Moist butter pecan cake mix (18 oz.) 1 pkg. (4-serving size) vanilla instant pudding mix 3/4 cups water 1/3 cup sour cream 1/4 cup butter or margarine, softened 1/4 cup dark rum or 2 tsp. rum extract 4 eggs Frosting: ½ cup Betty Crocker Rich & Creamy vanilla frosting 2 tsp. dark rum, or ½ tsp. rum extract 1/4 cup chopped pecans Heat oven to 350 degrees. Grease & flour a 12-cup bundt cake pan. Beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs in large bowl on low speed for 30 seconds. Beat on medium speed 2 minutes. Spread in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 2 hours. Microwave ½ cup canned frosting in small bowl, uncovered, for 15 seconds on medium (50%). Stir in 2 tsp. rum, Pour over top of cake, allowing some to drizzle down the sides. Sprinkle chopped pecans over frosting. Store loosely covered. |
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4:50 AM Jul 11