Famous Rum Cake

Directions

Preheat oven to 325℉ (160℃).

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 1 hour. Cool. Invert on serving plate.

Prick top.

Spoon and brush glaze evenly over top and sides.

Allow cake to absorb glaze.

Repeat until 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.

Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; ⅓ cup oil instead of ½.

Optional: Decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollop.