Rum Cake - cooking recipe

Ingredients

1 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Bacardi dark rum
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum

Preparation

While the cake is baking, take butter and melt in a saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Allow to cool and stir in rum. Remove the cake from the oven and set on a rack to cool. When cool, invert onto a serving plate. Prick the top of the cake (where the chopped pecans layer is) and drizzle the glaze evenly over the top, allowing it to soak into the cake.