Chocolate Rum Bundt Cake and a 1958 look at Disneyland

For those of you that like the liquor aftertaste of Rum Balls, this recipe is NOT for you. For those of you who like a rich deep chocolaty taste in a moist cake, read on...

The little bit of rum that you add to this recipe seems to bring out/enhance the chocolate and moist richness of this cake. It's another one of those desserts that would apply to Jack LaLanne's statement "if it tastes good, spit it out"...

Ingredients:

1 package devils food chocolate cake mix

1 package instant chocolate pudding

4 eggs

1 cup sour cream

1/4 cup vegetable oil

1/4 cup rum

1/4 cup water

1 cup chopped walnuts

1 package chocolate chips

Directions

Combine cake mix, pudding mix, eggs, sour cream, oil, rum and water in large mixer bowl

Stir in nuts and chocolate chips

Pour into greased and floured Bundt pan

Bake at 350 degree for 50 minutes

Sprinkle top with powdered sugar

An Adventure in the Magic Kingdom

Join Tinkerbell and the "voice of Disneyland", Dick Wessel, on a black and white trip from the Disney Studios in Burbank to the Happiest Place on Earth, Disneyland, Anaheim. Then adventure into the trademark Disney lands as the public saw them in 1958. (One notably, "Holidayland")