Kahlua or Rum Cake
1 box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix
1 3.4oz. box Instant Vanilla Pudding
4 large Eggs
1/2 C. Kahlua or Rum
1/2 C. Vegetable Oil
1/2 C. Water
1 stick (1/2 C.) Unsalted Butter
1/4 C. Kahlua or Rum
1/2 C. Water
1 C. granulated Sugar
Preheat oven to 350⁰
In a stand mixer (or with a handheld mixer with a very large bowl), add cake mix and pudding.
With the paddle attachment, stir for about a minute.
In a 2 cup measuring cup, add the remaining ingredients for the cake.
Pour the liquids slowly into the bowl of the mixer.
Beat on medium for 4 minutes, the color will lighten.
Pour the batter into a prepared Bundt pan with either a baking spray or butter and flour the pan.
Bake for about 50 minutes (or 25-30 minutes for 2 half sized Bundt pan), test with a wooden toothpick, when there are just a few crumbs on the toothpick, remove to a cooling rack.
In a medium saucepan, mix the glaze ingredients.
Bring to a boil for 3 minutes.
Pour the glaze carefully over the warm cake and
leave in the pan for 60 minutes.
Slide a plastic knife around the edge of the pan
and remove the cake to the rack to complete cooling.
This is cake is best on the second or even third day.
This cake freezes beautifully.
*I have no clue as to why the Betty Crocker brand works best for this recipe, but believe me when I tell you, it does.