1 18 1/2 oz yellow cake mix 1 small pack inst. Vanilla pudding mix 4 eggs 1/2 cup cold milk 1/2 cup vegetable oil 1/2 cup Bacardi dark rum
Glaze 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi dark rum
Preheat oven to 325. Grease and flour a 12 cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients and beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum. The rum will cause steam. Be Careful not to burn yourself.
Jack Daniels Barbeque Sauce
In medium saucepan, combine 1 small onion diced, 4 garlic cloves minced and 1/2 cup Jack Daniels. Simmer over medium heat about 7 minutes until onion is translucent. Add 2 cups Ketchup, 1/4 cup vinegar, 2 Tb tomato paste, 1/4 cup Worcestershire sauce, 1/3 cup brown sugar, 2 Tb liquid smoke, 1/2 tsp pepper, and 1/2 tsp salt. Add several dashes of Tabasco sauce if you want it to be spicier. Simmer for 20 minutes. Puree in food processor or blender. Refrigerate for at least 1 day to blend flavors.
Southern Comfort Cake
1 yellow cake mix 1 package instant vanilla pudding 4 eggs ½ cup cold water ½ cup oil 1 cup chopped pecans or walnuts ½ cup Southern Comfort
1/8 pound of butter 1/8 cup water ½ cup granulated sugar ¼ cup Southern Comfort
Combine cake ingredients in large mixing bowl. Beat at medium speed for 2 minutes. Pour into a greased and floured 12 cup Bundt pan. Bake at 325 degrees for 1 hour. Cool on a rack for 10 minutes.
While cake is cooling make glaze- melt butter in pan, add water and sugar, bring to a boil and boil for 3 minutes stirring constantly. Remove from heat and stir in Southern Comfort. Invert cake on a cake plate. Prick top of cake with a fork. Drizzle and brush with half of the glaze. After cake has cooled completely, reheat glaze and brush it evenly over the cake.