Sally'S Chocolate Rum Cake - cooking recipe

Ingredients

Cake
1/2 cup chopped pecans
1 (18 ounce) box chocolate cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup light rum
1/2 cup water
1/2 cup vegetable oil
4 eggs
Glaze
1 cup sugar
1/2 cup butter
1/4 cup light rum
1/4 cup water

Preparation

Grease and flour bundt pan. Crumble nuts in bottom of pan.
In a large bowl, mix cake and pudding mixes. Add rum, water, oil, and eggs. Mix well.
Bake at 325F for 50-60 minutes.
Meanwhile, prepare glaze. Mix all ingredients (sugar, butter, rum, and water) and boil for 2-3 minutes.
When cake is done, remove from pan and pour on hot rum glaze.
Let cool, can be served slightly warm or at room temperature.