1 c Pecans; finely chopped
18 1/2 oz Yellow cake mix; no pudding
1 pk Vanilla pudding mix; small
4 Egg
1/2 c Cold water
1/2 c Wesson oil
1/2 c Dark bacardi rum
Glaze:
1/4 lb Butter
1/4 c Water
1 c Sugar
1/2 c Dark bacardi rum
Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt pan
Sprinkle chopped pecans in bottom of pan Pour batter of water, cake
mix, pudding, eggs and oil and rum over the nuts in the pan Bake 1
hour or until done by toothpick test Cool and Invert over cake rack
GLAZE: Melt and stir all ingredients except rum over low flame for 5
minutes, keep stirring and wiping sides of pan Take an Ice pick and
make many holes in the top of cake, thru the nut coating, after you
have made many holes, keep drizzling in the glaze until it is all
absorbed. You cannot rush this part.. Let the cake sit until dinner,
and then enjoy with expresso, or other after dinner liqueur.
ENJOY……This cake will keep well and is better the next day. Will
always be very wet inside and moist.
Yields
12 Servings