Shelly's Recipe

RASPBERRY RUM CAKE

Category: Cakes from Cake Mixes

Cake:
1 pkg yellow cake mix
1 (4 oz) pkg instant vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 cup pecans
1 pkg (12 oz)semi-sweet chocolate morsels, melted
1 cup raspberry jam, warmed to room temperature

Buttered Rum Icing:
1/4 cup plus 2 tbsp butter
3/4 cup sugar
3 tbsp water
3 tbsp rum

Preheat oven to 325. Sprinkle the one cup pecans over bottom of a greased and floured 10 inch tube or 12 cup Bundt pan and set aside.

In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum, mixing well. Pour 1/3 of cake batter over pecans. Drizzle melted chocolate evenly over batter in pan.

Pour another 1/3 of cake batter over melted chocolate then spoon the raspberry jam evenly over batter. Pour the remaining batter on top of the jam. Bake for 1 hour or until done. Cool 10 to 15 minutes before removing cake from pan.

While cake is still warm, prick top of cake with a long fork and drizzle and smooth glaze over top and sides of cake.

GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in rum.