Micheal Myers's Rum Cake Recipe

Cake:
1 c. chopped pecans or walnuts
1 18 1/2 oz. pkg. Yellow cake mix
1 3 3/4 oz. pkg. Vanilla instant pudding & pie filling
4 eggs
1/2 c. cold water
1/2 c. Vegetable oil *
1/2 c. Myers's Rum Glaze: 1 stick butter (1/4 lb)
1/4 c. water
1 c. sugar *
1/4 to 1/2 c. Myers's Rum Preheat oven to 325 degrees. Grease and flour a 10" tube or 12" bundt pan.* Sprinkle nuts over bottom of pan.* Mix next six cake ingredients. moistened, beat on high for 2 minutes. Pour batter over nuts. Bake 1 hour* and cool. Invert onto serving plate.*

GLAZE:
Melt butter, stir in water and sugar and boil 5 min. stirring constantly. Remove from heat, stir in rum slowly Prick cake top to bottom and drizzle glaze on top and sides, allowing cake to absorb glaze. Repeat until glaze is gone.

Variations: Use one stick butter rather than vegetable oil. Use a 9x13 pan. Hold back the nuts and then sprinkle them on top of the batter after it has been put into the pan. Bake the cake at 350 degrees for 35-45 minutes. Also, do NOT remove the cake from the pan Rather pour the glaze over the cake in the pan after the cake had cooled. I have also used brown sugar instead of white in the glaze.

Serve the cake directly from the pan.

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