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12 servings
suggest servings
| Cake | |||
| 1 | cup | pecans | chopped |
| 1 | each | cake mix, yellow | |
| 1 | each | pudding mix, instant | vanilla |
| 4 | large | eggs | |
| 1/2 | cup | water | cold |
| 1/2 | cup | vegetable oil | |
| 1/2 | cup | dark rum | (80 proof) |
| Glaze | |||
| 1/4 | pound | butter | |
| 1/4 | cup | water | |
| 1 | cup | sugar | |
| 1/2 | cup | dark rum | (80 proof) |
Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F.
Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
| % Daily Value* | |
| Total Fat 25.0g | 38% |
| Saturated Fat 7.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 78mg | 3% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 6% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.
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