Rum Cake

by Teresa Falo
(FL, United States)

Used a yellow cake mix, added 1/4 cup rum. When it was done i pricked it with a fork and poured a mix I made earlier of 1 cup of sugar, 3/4 of water and 1/3 of rum. When it got somewhat thick removed it from stove, let it cool, then you pour it on top of cake to make it very moist. After this is done let your cake cool off completely (2 hours,) then you can decorate with buttercream, like I did. I used 2 layers and for the filling used appricot preserve, it tasted great; then attached the ribbon.