1 c. chopped pecans or walnuts
18 oz. pkg. yellow or dark chocolate cake mix
3 3/4 oz. pkg. Jello vanilla instant pudding & pie filling (or chocolate)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Myers dark rum (80 proof)

If using cake mix with pudding already in the mix: omit instant pudding, use 3 eggs and 1/3 cup oil.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum (80 proof)

Preheat oven to 350 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 60 minutes. (Note: Check the instructions on the box.) Prick top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.

Note: Have used Pillsbury dark chocolate cake mix with pudding successfully. (from Bacardi Rum)