*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2. Preheat oven to 325~F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollops. Source: Family Circle Advertisement/April 1982. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 To 12 (251g)|
|Recipe Makes: 10|
|Calories from Fat: 480 (61%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 472.5mg||145 %|
|Sodium 652.1mg||22 %|
|Potassium 227.7mg||6 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 49.2g|
|Protein 16.7g||24 %|
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