Bacardi Rum Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding/pie mix
4 eggs
1/2 c. water
1/2 c. Bacardi dark rum (80 proof)
1/2 c. vegetable oil

Preparation

Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan.
Mix ingredients and pour into pan.
Bake 1 hour.
Cool in pan 25 minutes, then invert onto serving plate.
Prick top with fork, then spoon and brush Rum Glaze evenly over cake.
When cake is cooled, drizzle Chocolate Glaze over cake.
Sprinkle with 2 tablespoons chopped nuts.