2 tsp. butter for pan
1 tbsp. flour for pan
1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark rum - 80 proof

GLAZE:

1/4 lb. butter, 1 stick
1 c. sugar
1/4 c. water
1/2 c. dark rum - 80 proof

To make cake - Preheat oven to 325 degrees. Grease and flour pan. Sprinkle nuts over bottom of pan. Mix yellow cake mix, instant pudding, eggs, cold water, vegetable oil and rum. Beat with electric beaters - 2 minutes. Pour gently over nuts in prepared pan - bake 1 hour. Let cool 10 minutes.

Remove cake from pan - cool on rack.

To make glaze and assemble: Melt butter in small saucepan over medium heat - stirring in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum.

To Glaze: Make sure cake is thoroughly cooled. Prick top of cake in several places. Slowly drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Takes about 15 minutes. Serves 12 to 14 people.