1 c Pecans; finely chopped
18-1/2 oz Yellow cake mix; no pudding
1 sm Vanilla pudding
4 Egg
1/2 c Water; cold
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°. 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.
Freezes well also.
