Christmas Rum Balls

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.

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Chocolate Rum Dessert

Ingredients:

• 6 ounces semisweet chocolate morsels
• 3 eggs, separated
• 2 tablespoons light rum
• 1/4 teaspoon almond extract
• 1/4 teaspoon ground nutmeg
• whipped cream, for garnish
• chocolate curls, for garnish

Directions:

1. Melt the chocolate in a double boiler over gently boiling water.
2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
4. Remove from heat and add the rum, almond extract and nutmeg.
5. Beat the egg white until stiff peaks form.
6. Gently fold into the chocolate mixture.
7. Spoon into stemmed glasses or demitasse cups and chill.
8. When ready to serve, top with whipped cream and garnish with chocolate curls.

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