-Cake: 1 c Chopped pecans or walnuts
18 oz Pkg. yellow cake mix
3 oz Pkg. vanilla instant
-pudding 4 Eggs
1/2 c Cold water
1/2 c Oil
1/2 c 80 proof dark rum
Preheat oven to 325 degrees. Grease & flour a 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle & smooth GLAZE (below) evenly over top & sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: 1/4 lb. butter 1/4 cup water 1 cup sugar 1/2 cup 80 proof dark rum Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. From The Cookie Lady’s Files Message 291 Thu Dec 02, 1993 —–