Ingredients
1/2 C sliced almonds
18 1/4 oz yellow cake mix
1/4 tsp ground nutmeg
1/2 C egg substitute
1/4 C canola oil
1 1/2 oz rum
1 1/2 C reduce cal eggnog w/out liquor
Rum Syrup recipe follows:
Grease 12-cup Bundt pan with butter… Press almonds against sides and bottom of pan; set aside. .In large bowl combine cake mix, nutmeg, eggbeaters, eggnog, canola oil, and rum.. Beat at medium spread until smooth and creamy about 4 minutes..Pour batter in prepared pan.
Bake at 325 degrees for 50 to 55 minutes or until cake tests done.
Cool in pan for 10 minutes; turn out on wire rack or serving plate to complete cooling.
Poke cake with thick skewer and top with Rum Syrup while cake is still warm.
**Rum Syrup (Units figured into recipe)
1 C Splenda
1/2 C water
1 tsp light butter
1/2 tsp vanilla
1 1/2 oz. rum
Boil sugar and water 5 minutes. Add butter, vanilla and rum. Cook until a syrupy mixture. Yield: about one cup.
