Yolly's Rum Cake

Batter Ingredients:
1/2 bar of Cream Cheese
1 bar of Butter
4 large Eggs (room temperature)
1/3 cup Water
1/3 cup White Rum
1 tsp Vanilla
1 Box of Yellow Cake (not butter recipe)


Glaze Ingredients:
1 bar of Butter
1/2 cup Sugar
1/3 cup White Rum

Directions:

1. Preheat oven to 350 degrees and grease bunt pan well.
2. Combine cream cheese and butter until creamy.
3. Add eggs one at a time.
4. Add water, rum, and vanilla and beat until well blended.
5. Lower mixer speed and add yellow box cake slowly 
6. Increase speed and beat until smooth
7. Pour into bundt pan(s) and bake until fragrant and top is golden. Check with a toothpick, if it comes out clean remove from oven.
8. Cool on a baking rack.

Glaze Directions:

1. While cake(s) are cooling, melt butter, sugar, and rum in a sauce pan on medium heat.
2. Whisk all ingredients until sugar and butter are melted.
3. If a white film forms, whisk until it reincorporates.

Finishing Directions:

1. Once cakes are fully cooled, remove from baking rack.
2. Use a brush to carefully brush glaze onto the cake(s)
3. Use all the glaze to ensure the cake(s) is well coated
4. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to a week and a half or freeze.