Andy's Rum Cake

Special thanks to Andy Pedersen

Cake
1 cup finaly chopped pecans or walnuts (optional)
1 18.25-oz package plain yellow cake mix
1 3.5-oz package vanilla instant pudding mix
1/2 cup rum
1/2 vegetable oil
1/2 cup water
4 eggs

Preheat oven to 325º F. Grease and flour a 12-cup Bundt pan.  Thoroughly mix all cake ingredients, except nuts. Line Bundt pan with chopped nuts. Pour cake mixture into pan. Bake 50-60 minutes.  Allow to cool for 25 minutes. (Andy doesn't let it cool very long because it absorbs the sauce easier if it's still good and warm).

Rum Sauce
Recipe says:
1/4 cup rum
1/2 cup water
1 cup sugar
1/2 cup (1 stick) butter

Andy says:
1/2 cup rum
1/4 cup water
1 cup sugar
1/2 cup (1 stick) butter

Combine all sauce ingredients into a small saucepan. Boil for 2 minutes. (Andy says don't boil away any of that good rum - just get it hot and melt the sugar). Slowly pour sauce over the cake that is still in the Bundt pan. Allow to absorb and cool until it is only warm, then unmold onto a plate

Jim & Martha