Rum Cake
Doubled Recipe
2 Yellow Cake Mixes (pudding in the mix)
1 Large Box of Vanilla Instant Pudding (or 2 small boxes)
1 Cup of Chopped Nuts (almonds, pecans, or walnuts)
1 Cup of Cooking Oil
8 EGGS
1 Cup of Water
1 Cup of DARK RUM (substitute Amaretto, or Butterscotch Liquor)
Crisco sticks and Flour for dusting

Rum Cake
Glaze
1 Cup Water
4 Cups granulated sugar
2 Cups Margarine
1 Cup RUM (or Amaretto or Butterscotch liquor)

Melt butter in Pan— then add all other ingredients,
except liquor

Stir with wire whip continuously until sugar dissolves and the mixture comes to a boil.

**When the cakes come out of the oven: Pour Liquor into the glaze and then pour it generously over the HOT cakes.

Wait about 5 minutes, and then turn cake out onto a plate if you wait too long, the cake wants to stay in the pan
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The Math
1.75 liter of Rum = 7 1/3 cups = 60 oz

If we are doing 10 batches, that means:
20 Boxes of Cake Mix
10 Large Vanilla Puddings – Not Instant
10 cups of chop nuts, (not sure what the resized amount is after they are chopped) + 2 cups for dusting
80 oz of Vegetable oil
80 eggs = 5 18’s or 7 12’s
80 oz of water
80 oz Rum + 40 for the Glaze
5 lbs Sugar
10 lbs of margarine ( each brick of 4 sticks is a lb) so 10 boxes of margarine