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    Chocolate Pecan Rum Cake


    Source of Recipe


    Aunt Saunny

    1 box yellow cake mix without pudding
    1 box instant chocolate pudding (sm.)
    1 c. sour cream
    4 tbsp. rum
    4 eggs
    1/2 c. oil
    1 c. chocolate chips
    1 c. pecans, chopped

    Beat together all ingredients, except chips and nuts. Then fold in
    the chips and nuts. Grease and flour bundt pans. (You can use any
    kind of pan.) Bake at 350 degrees for 1 hour or until cake is done.
    Let cool.

    Icing:

    Melt: 1/2 c. sugar 1/4 c. rum Boil over the stove for approximately
    5 minutes. Cool; add to the cake. I pour the glaze into the empty
    pan where the cake was baked, return the cake to the pan upside down,
    let cake absorb the glaze then turn out onto the cake platter, right
    side up. (This takes about 10 minutes.)
 

 

 

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