1 yellow cake mix
1 instant vanilla pudding mix
4 eggs
1/2 c. vegetable oil
1/2 c. cold water
1/2 c. dark rum
1 c. chopped walnuts

Preheat oven to 325 degrees. Grease and flour a 10 inch tube or 12 inch bundt pan. Chop the nuts and sprinkle them evenly over the bottom of the pan. Combine the cake mix, pudding mix (3 3/4 ounce), eggs, oil and water in a mixing bowl. Blend well. Stir in 1/2 cup dark rum. Pour the batter over the chopped nuts and bake on the middle rack of a 325 degree oven for 1 hour.

GLAZE:

As soon as the cake is done baking, melt 1/4 pound butter in a saucepan. Add: 1 c. sugar

Boil for 5 minutes, stirring constantly. Take pan off heat and add 1/2 cup rum. Stir until smooth. Immediately invert cake onto serving plate. Pierce the top and sides of the cake. Put cake back into bundt pan and pour glaze over cake. Allow to remain in pan until all of the glaze is soaked up. Serve with whipped cream.