By Thomas Wiewandt / December, 2005

(a recipe posted in her honor – we lost Marilyn to cancer on 12/10/05 and for at least 10 years she has sent me one of these sumptuous cakes for Christmas)

Blend together 1 pkg Duncan Hines Butter Golden Cake mix with one pkg vanilla instant pudding mix (3 ¾ oz);
½ c. light rum (anything higher than 42 proof will ruin the cake; light rum can be bought in the grocery store);
½ c. water, ½ c. vegetable oil, and 1 c. eggs (probably 4).

Blend well and beat for 2 minutes (high speed with a hand mixer).
Pour into a bundt pan (scalloped ring shape) that has been heavily greased and floured.

Bake at 325 for 50-60 min (test for doneness). Remove from oven and let stand for in pan for 5 min.

Prepare a HOT RUM GLAZE:
Mmix 1 c. white sugar, 1 stick margarine, ¼ c. light rum, ¼ c. water.
Boil mixture in a pan for 3 min.

Pour hot rum glaze over the cake while it is still in the pan.
Let cool in pan for 30 min & turn onto plate.

Freezes well, slices well when frozen, and makes a tasty cool dessert with fresh fruit topping or ice cream.

¡Buen provecho!