Rum Cake

My husband, Brad, walked into the house after work one day and after sniffing the air, bee-lined for the kitchen.  He grabbed a fork from the drawer, removed the dome from the cake stand and dug in to the special rum cake I'd made for him.  Leaning back on the counter with the cake in one hand and the fork in the other, he gave a satisfied smile and declared 'I love being an adult.'

This cake is so simple and is what Sandra Lee would call semi-homemade.  The ingredients are easy to have on hand and it's always sure to please.  It'll make you want to grab a fork and rejoice you're an adult and can eat whatever you want.

Rum Cake
From Misti Fines

1 box plain yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup oil
1/2 cup white rum

Preheat oven to 350 degrees.  Grease and flour a bundt pan or spring form pan with a hole in the middle.  (I've always had a hard time with the bundt pan sticking so I always use the spring form).  Mix ingredients together and pour into the pan.  Bake for 50-55 minutes or until a cake tester comes out clean.  Let it cool in the pan for about 10 minutes, then turn it out to a plate.  Pour sauce over the cake and cool 1 hour.

Sauce:
1 cup sugar
3/4 cup butter
1/4 cup rum
1/4 cup water

Bring ingredients to a boil in a small saucepan.  Boil for 2 minutes.