Chocolate Rum Cake

Ingridients

1 (18.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup white rum

1/2 cup chopped walnuts

1/2 cup butter

1 cup white sugar

1/4 cup white rum

1/4 cup water

Directions

Prep 25 m

Cook 1 h Ready In 1 h 25 m

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.

Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.