|Eggs||4 , beaten|
|Cold water||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Dark rum, 80 proof||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Yellow cake mix||8 1⁄2 Ounce (1 Package)|
|Instant vanilla pudding||3 3⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
Preheat oven to 325 degrees.
Grease & flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan.
Blend all ingredients together very well.
Pour batter over nuts.
Bake for 1 hour; cool.
Invert on serving plate.
Make glaze, by melting butter in saucepan.
Stir in water & sugar.
Boil 5 minutes, stirring constantly.
Remove from heat; stir in rum.
Prick top of cake with fork; spoon & brush glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.