Recipe - Mikes Rum Cake

1 cup Pecans; finely chopped
18 One half ounce Yellow cake mix; no pudding
1 pack Vanilla pudding mix; small
4 Egg
One half cup Cold water
One half cup Wesson oil
One half cup Dark bacardi rum
Glaze:
One fourth pound Butter
One fourth cup Water
1 cup Sugar
One half cup Dark bacardi rum

Preheat oven to 325 degrees (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 by toothpick 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.............. Could this be a
request for the last meal.....you bet!!!!!!!! FROM: MICHAEL LEVINE
(KBSG46A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini