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ARGENTINE RUM CAKE 
CAKE:

1 c. chopped walnuts
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. light rum

GLAZE:

1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. light rum

Heat oven to 325 degrees. Grease and flour 10-inch tube or bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour over nuts. Bake 1 hour. Cool. Invert on plate. Prick top with toothpick. Drizzle and smooth glaze evenly over top and sides of cake, allowing cake to absorb glaze. Repeat until glaze is used up.

FOR GLAZE: Melt butter in pan. Stir in water and sugar and boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

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