Using ingredient pkg jello instant

Bacardi Rum Cake From Loren Martin

• 160 proof
• 18 1/2 cake mix (yellow)
• 4 eggs
• 240 gr dark rum
• 200 gr sugar
• 180 ml water (cold)
• 140 gr pecans (chopped)
• 110 gr butter
• 120 ml wesson oil
• 95 gr pkg jello instant

Bicardi Rum Cake From Loren Martin

• 160 proof
• 18 1/2 cake mix (yellow)
• 4 eggs
• 240 gr dark rum
• 200 gr sugar
• 180 ml water (cold)
• 140 gr pecans (chopped)
• 110 gr butter
• 120 ml wesson oil
• 95 gr pkg jello instant