Bacardi Rum Cake

Ingredients:
Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix (see note below)
13 3/4 oz. pkg. Jell-O vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)

Glaze:
 1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Directions:
Preheat oven to 325. Grease and flour Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool.

Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Invert onto serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Notes:
If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.

Chocolate Glaze:
4 oz. semi-sweet chocolate
1 tsp. butter or shortening
Melt chocolate and butter over very low heat in heavy saucepan.