(Since this recipe uses a packaged cake mix, it is very easy to prepare, yet a deliciously rich finale to an elegant meal).

CAKE:

1 c. chopped pecans or walnuts
1 (18 oz.) yellow cake mix with pudding in the mix (do not follow directions
on mix)
3 eggs
1/2 c. cold water
1/3 c. oil
1/2 c. 80 proof rum

GLAZE:

1/4 lb. butter
1/4 c. sugar
1/2 c. 80 proof rum

TOPPING:

Whipping cream, sweetened with powdered sugar to taste

Preheat oven to 325 degrees. Grease and flour a tube pan. Sprinkle nuts on bottom of pan. Mix together cake mix, eggs, water, oil and rum. Blend until moistened, then beat for two minutes at medium speed. Pour into tube pan and bake at 325 degrees for 1 hour. Cool in pan for 10 minutes. Turn out onto cake plate.

For glaze, combine butter, water and sugar in a saucepan. Bring to a boil and boil for 5 minutes. Remove from heat and add rum. Prick top of cake all over, and pour glaze over cake so that glaze soaks into cake. Before serving, whip cream and sweeten to taste with powdered sugar. Top each serving with a generous dollop of whipped cream.