1/2 c. chopped nuts
1 fudge cake mix
1 (4 1/2 oz.) chocolate pudding mix (instant)
1/2 c. light rum
1/2 c. oil
1/2 c. water
4 eggs

Grease and flour a bundt pan. Crumble nuts in bottom. Mix all ingredients 4 minutes and pour into pan. Bake at 325 degrees for 50 to 60 minutes.

GLAZE:

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

Boil 2 to 3 minutes. Remove cake from oven and immediately pour glaze over. Cool in pan 30 minutes, wrap in foil and refrigerate at least 12 hours. Keeps moist for days. (Can substitute yellow cake and vanilla pudding and sherry instead of rum.)