Hurricane Cake with Grenadine Rum Sauce by Juliana Goodwin.
Ingredients
Cake
1 box yellow cake mix
1/2 cup dark rum
1/2 cup orange juice
1/2 cup canola oil
3 large eggs
1 1/2 teaspoons minced orange zest
1 tablespoon grenadine
Grenadine Rum Sauce
1 cup powdered sugar
1/4 cup dark rum
1/4 cup red grenadine
3 tablespoons butter, melted
Directions
For cake: In a large bowl, beat together all cake ingredients for 2 minutes. Pour into a greased Bundt cake pan. Bake for 40 minutes. Allow to cool for 10 minutes and then remove the cake from the pan.
For sauce: In a medium bowl, whisk together powdered sugar, dark rum, grenadine and butter until smooth.
Using a toothpick, prick cake repeatedly about 30 times. Pour half the sauce over the cake, allowing it to soak in. Spoon remaining sauce over the cake before serving.
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