Butter-Rum Pound Cake A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor. Prep Time:20 min Start to Finish:2 hr 45 min Makes:16 servings 1box Betty Crocker® SuperMoist® butter recipe yellow cake mix1box (4-serving size) vanilla instant pudding and pie filling mix3/4cup water1/3cup sour cream1/4cup butter or margarine, softened1/4cup dark rum1teaspoon grated orange peel4eggs1/2cup Betty Crocker® Rich & Creamy vanilla frosting2teaspoons dark rum1/4cup chopped pecans 1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, 12-cup fluted tube (bundt cake) pan or 10x4-inch angel food (tube cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan. 2.Bake 40 to 45 minutes (48 to 52 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours. 3.In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. High Altitude (3500-6500 ft): Bake 43 to 48 minutes (52 to 56 minutes for dark or nonstick pan). Nutrition Information 1 Serving: Calories 260 ( Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 38 g (Dietary Fiber 0g, Sugars 25g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet. SubstitutionNo rum? Use water for the 1/4 cup rum in the cake, and use 1/2 teaspoon rum extract for the 2 teaspoons rum in the frosting.
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