BACARDI RUM CAKE

1 yellow cake mix
1 package (3-1/2oz.) vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup Bacardi Dark rum (80 proof)
1/2 cup vegetable oil


Preheat oven to 350*. Grease and flour a 10 inch tube pan. Mix cake
mix, pudding, eggs, water, rum, and oil until smooth. Pour into
prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving
platter. Prick the top. Spoon and brush Rum glaze evenly over the cake
allowing the cake to absorb the glaze.
When the cake is cooled, drizzle with Chocolate Glaze Topping;
sprinkle with nuts.Rum Glaze:
1/4 pound (1 stick) butter 1/4 cup water
1 cup sugar
1/2 cup Bacardi Dark Rum

Melt the butter in a saucepan. Stir in water and sugar. Boil 5 minutes.
remove from the heat, stir in the rum.Chocolate Glaze Topping:
4 oz. semi-sweet chocolate
1 tsp. butter
Melt chocolate and butter over very low heat in a heavy saucepan.