---------- Recipe via Meal-Master (tm) v8.01
       Title: Rum Cake
  Categories: Cakes, Beverages
       Yield: 12 servings
       1 c  Pecans; finely chopped            1/2 c  Cold water
  18 1/2 oz Yellow cake mix; no pudding       1/2 c  Wesson oil
       1 pk Vanilla pudding mix; small        1/2 c  Dark bacardi rum
       4    Egg                           
     1/4 lb Butter                              1 c  Sugar
     1/4 c  Water                             1/2 c  Dark bacardi rum
   Preheat oven to 325`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
   bytoothpick 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.