Chocolate Rum Cake

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.