Chocolate Bourbon Cake
Ingredients:
1 cup chopped walnuts or pecans
1 (18.25 ounce) package chocolate cake mix
1/2 cup dark rum
4 eggs
1/2 cup coffee (drinkable, not the dry instant—come on, people! Work with me here!)
1/2 cup vegetable oil
1 (3.5 ounce) package instant devil’s food pudding mix
Instructions:
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour one 10 inch tube or Bundt pan.
Sprinkle walnuts over the bottom of the pan.
Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant pudding.
Pour batter over nuts.
Bake at 325 degrees F (165 degrees C) for 1 hour.
Cool, invert on a serving plate and prick the top all over.
Glaze:
1/2 cup butter
1 cup packed brown sugar
1/4 cup water
1/2 cup dark rum
Melt the butter in a saucepan.
Stir in water and sugar.
Boil for 5 minutes, stirring constantly.
Remove mixture from heat and stir in rum.
Drizzle and smooth glaze evenly over the top and sides of cake. You must drizzle this VERY slowly for it to be absorbed and not just puddle on the plate. Believe me, it’s worth it, though.