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Butter Pecan Rum Cake
Topic Started: May 12 2010, 08:35 AM (61 Views)
Joyce'S
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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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