1 box Duncan Hine Butter Recipe cake mix
1 sm. box Jello instant vanilla or French vanilla pudding
1 tbsp. baking powder
1/2 c. Crisco oil
1/2 c. dark rum
1/2 c. water
4 eggs
1 c. chopped nuts

Preheat oven to 350°F. Grease tube pan with shortening. Pour chopped nuts into bottom of pan. Mix dry ingredients; add water, Crisco and rum. Blend on low speed with automatic mixer for 1 minute. Fold in one egg by hand. Continue to fold in remaining eggs one at a time. Pour mixture into greased tube pan over chopped nuts.

Bake approximately 50 to 55 minutes or until done.

Note: Cake will brown quickly. Be sure to test for doneness with a knife.