Charley's Eggnog Rum Cake

Charley's Eggnog Rum Cake

PRE HEAT OVEN TO 350 DEGREES

CAKE:
1 package yellow cake mix
1 package (3 ½ oz) instant vanilla pudding mix
1 cup eggnog
½ cup canola oil (or 4 Tablespoons melted butter)
2 large eggs
½ cup light rum
¼ teaspoon ground nutmeg

In a large mixing bowl, blend all ingredients for 1 minute on low speed of electric mixer. Increase speed to medium and beat for 2 minutes until very smooth.

Pour batter into a greased and floured Bundt cake pan.  

Bake at 350 degrees for 45 to 50 minutes.  Check for doneness with a cake tester (or toothpick).

Cool in the pan, on a rack, for 15 minutes then remove to a cake plate and drizzle with glaze while cake is still warm. Cool completely.

GLAZE:
1 cup confectioners sugar
2 Tablespoons melted butter
3 Tablespoons eggnog
1 Tablespoon rum
½ teaspoon vanilla

Beat with a wire whisk – add a little more rum if too thick to drizzle!