Heath Bar Rum Cake

Stacey Magnuson

1/2	cup	water
1	pkg	yellow cake mix
1/2	cup	oil
1	small pkg	vanilla instant pudding

1/2	cup	dark rum
4		eggs
1		pkg Heath Bits
1		additional cup dark rum (if desired)

Preheat oven to 325. Sprinkle sugar in a greased Bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs, one at a time. Pour 1/2 of batter into pan. layer in half of Heath Bits. Pour in remaining batter and top with remaining Heath Bits. Bake for 1 hour. Cool for 10 minutes. Pierce with fork and pour 1 cup of rum over entire cake. Cool in pan and invert onto plate.

Nutrition Facts

Serving size: Entire recipe (24.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	1882.9
Calories From Fat (60%)	1133.82
% Daily Value
Total Fat 127.88g	197%
Saturated Fat 21.11g	106%
Cholesterol 846mg	282%
Sodium 288.5mg	12%
Potassium 275.83mg	8%
Total Carbohydrates 1.54g	<1%
Fiber 0g	0%
Sugar 1.54g
Protein 25.16g	50%