Recipe - Bicardi Rum Cake

1 cup Chopped pecans
1 18.5 ounce yellow cake mix
1 3.75 ounce pkg jello instant
Vanilla pudding mix
4 Eggs
One half cup Cold water
One half cup Wesson oil
One half cup Dark rum (80 proof)
Glaze:
One fourth pound Butter
One fourth cup Water
1 cup Sugar
One half cup Dark rum (80 proof)

Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving
plate. Prick top and drizzle and smooth glaze evely over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt
butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring
constantly. Remove from heat and stir in rum.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip