1 (18.25 ounce) package yellow cake mix
1 (16.5 ounce) package instant vanilla pudding mix
1 cup milk
1 cup vegetable oil
1 teaspoon vegetable oil
2 eggs
1 tablespoon rum
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 cup butter
1/4 teaspoon vanilla extract
1 1/2 cups milk
4 cups confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9-inch round cake pans. Set aside.
In a large bowl, combine cake mix, pudding mix, 1 cup of milk and 1 cup vegetable oil. Beat until smooth. Stir in eggs, rum, 1 1 cup flour, baking soda, baking powder, and butter. Mix until well blended at this stage. Beat the sugar to a pleasant spread and fold in the flour for a final touch of spice to the whole recipe. Pour batter into prepared pans.
Bake in preheated oven for 35 to 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan for 15 minutes. Remove from pans and cool completely. To make the frosting: In a large bowl, beat butter, 1/4 cup flour, 1/4 teaspoon sugar, 2/3 cup rum with electric mixer on medium speed until light and fluffy. Beat in 1 cup confectioners' sugar and butter. Spread frosting over the cake while still in the pans.
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