1/2 c. chopped pecans
1 pkg. butter recipe chocolate fudge cake mix
1 sm. vanilla instant pudding mix
1/2 c. rum
1/4 c. water
1/2 c. all vegetable cooking oil
4 eggs

Grease and flour a bundt pan. Crumble nuts into bottom of pan. Put cake and pudding mixes into mixing bowl, add rum, water, oil and eggs. Mix for 2 minutes. Pour batter into pan, bake at 325 degrees for 50 to 60 minutes. Remove cake from oven and immediately pour on Hot Rum Sauce or glaze. Hot glaze will cause cake to settle but don't be alarmed for the cake will taste yummy. Cool cake in pan for 30 minutes and remove to a serving plate.

HOT RUM GLAZE:

1 c. sugar
1 stick butter
1/4 c. rum
1/4 c. water

Place ingredients in a small saucepan and bring to boil. Boil for 2 or 3 minutes.