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Chocolate Rum Cake

18.25 ounce box chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped nuts
1/2 cup butter or margarine
1 cup white sugar
1/4 cup white rum
1/4 cup water

Preheat oven to 325F (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 over into prepared pan over the top of the
chopped nuts.

Bake at 325F (165 degrees C) for 50 to 60 minutes. Pour rum glaze
over cake as soon as you remove it from the oven. Let cake stand
for 30 minutes then turn out onto a serving dish.

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.

Makes 1, 10-inch bundt cake.

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