Cake: 1/2 c Wesson oil
1 c Chopped pecans 1/2 c Dark rum (80 proof)
1 18.5 oz yellow cake mix Glaze:
1 3.75 oz pkg jello instant 1/4 lb Butter
Vanilla pudding mix 1/4 c Water
4 Eggs 1 c Sugar
1/2 c Cold water 1/2 c Dark rum (80 proof)
Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on
serving plate. Prick top and drizzle and smooth glaze evely over top
and sides. Allow cake to absorb glaze. Repeat until glaze is used
up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and stir in rum.
Yields
12 servings