Recipe: Yummy Butterscotch Rum Cake
Description: What an easy way to make a tasty splash!  This oh-so-moist cake would be a great addition to any special luncheon, holiday spread or bake sale.
Ingredients: [{"text": "CAKE"}, {"text": "1 package(s) yellow cake mix (duncan hines)"}, {"text": "1 package(s) pudding, butterscotch"}, {"text": "3 large eggs"}, {"text": "1/3 cup(s) cooking oil"}, {"text": "1/2 cup(s) cold water"}, {"text": "1/2 cup(s) rum (spiced rum)"}, {"text": "RUM GLAZE"}, {"text": "1 stick(s) butter"}, {"text": "1/4 cup(s) water"}, {"text": "1 cup(s) sugar"}, {"text": "1/2 cup(s) rum (spiced rum)"}, {"text": "1 1/4 cup(s) walnut pieces (chopped)"}]
Instructions: Pre-Heat oven 325*  Lightly grease and flour Bundt Pan
In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan.  Bake for 1 hour
Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release...
Prepare Glaze:  In sauce pan, melt Butter, add water, add sugar.  Bring to boil and boil 5 minutes stirring constantly.  Remove from heat and add Rum. Note:  I cooked the glaze a little longer and it added a beautiful sheen to the cake...
Poke holes into top of cake, I use toothpicks, then spoon glaze over cake.  It will not be real thick, will be slightly runny.  Cover and put in cool place.  Let set then go back in a few hours and spoon more glaze onto it.  The more it is soaked with the glaze the better it is......
