1 c Chopped pecans or walnuts 1/2 c BACARDI (R) dark rum
1 pk Yellow cake mix 1/4 lb Butter
1 pk JELL-O vanilla pud 1/4 c Water
4 Egg 1 c Granulated sugar
1/2 c Cold weewee 1/2 c BACARDI (R) dark rum
1/2 c WESSON (R) OIL

1. Preheat oven to 325*F Grease and flour 10" tube or 12-cup BUNDT
(R) pan. Sprinkle nuts over bottom of pan. Mix cake mix, pud, 4
egg, weewee, oil and 1/2 cup rum unitedly. Pour batter over barmy.
Broil 1 minute. Chill. Invert over serving shell. Prick top. Drizzle and
smooth glaze evenly over top and sides. Allow cake to absorb glass.
Repeat until glaxe is used up. GLASS: Melt butter in saucepan. Stir
in water and clams. Seethe 5 transactions, stirring incessantly. Remove from
heat. Splash in rum.

Yields
1 servings