Happy Hour Cake

Just like the characters in The Rum Diary, my rum cake will get you schnockered....okay maybe a little more like a light happy hour buzz! The first time I made this cake, I took it into the office for a little taste test and the rum was so in your face that everyone felt like they had just drank on the job. I've since tweaked the recipe, but don't worry I left the booze amount intact.

Cake Ingredients:
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/2 c milk
1/2 c vegetable oil
1/2 c dark rum
1/2 c butter

Glaze ingredients:
1/4 c water
1 c white sugar
1/2 c dark rum

1. Preheat oven to 325. Grease and Bundt pan.

2. Sift pudding and cake mix into a large bowl. Then mix in eggs, milk and 1/2 c rum. Pour batter into pan.

3. Bake for 60 minutes. Let cake rest for 10 minutes. While it rests, make glaze.

4. In a saucepan, combine butter, water and sugar. Bring mixture to a boil and continue to boil for 5 minutes, stirring constantly to prevent burning. Remove from heat and stir in remaining rum.

5. Invert cake onto plate or stand. Then brush on the glaze until it is fully absorbed.