Ingredients:
1 cup chopped pecans or walnuts (optional- I do not use them)
1 package (18.5 oz) yellow cake mix
1 (3.75 oz) instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi dark rum
(sorry- not sure why the picture is sideways? Can't get it fixed?)
Preheat oven to 325. Grease and flour 10" tub pan or 12 cup Bundt pan. (if you choose) Sprinkle nuts over bottom. Mix all cake ingredients together and pout over nuts. Bake 1 hour and let it cool.
Next, make the glaze:
1 stick of butter
1/4 cup water
1 cup sugar
1/2 cup rum
melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. It will thicken up an look like this:
Remove from heat and stir in rum.
Prick the top of the cake with a fork or a tooth pick and drizzle the glaze over the top and sides. I found that setting the cake on a cooling rack was the easiest way of doing this.
Cut and serve. We like it with a little bit of Cool Whip. The cake is very rich and the Cool Whip is very good with it!
