- crushed walnuts - 1 glass
- packing yellow cake mix - 1 piece
- Packing of a soluble mixture of vanilla pudding - 1 Piece
- egg - 4 pieces
- water - 1/75 Glass
- vegetable oil - 1/2 cup
- dark rum - 1 glass
- butter - 1/2 cup
- white sugar - 1 glass
Preheat the oven to 325 degrees Fahrenheit (165 degrees C). Form the baking grease and sprinkle with flour. Evenly sprinkle with chopped nuts the bottom of the mold. In a large bowl, combine the mixtures for the cake and pudding. Mix the eggs, 1/2 cup water, butter and 1/2 cup rum. Mix well. Pour the dough into the mold into chopped nuts. Bake in a preheated oven for 60 minutes, or until the toothpick leaves the cake clean. Leave on for 10 minutes in the form, then turn over to the dish. Cover the cake with frosting. As the cake absorbs the glaze, smear more, until you use all the glaze. For glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue cooking for 5 minutes, stirring constantly. Remove from heat and add 1/2 cup rum.
Servings: 12