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Frangelico Rum Cake

1 cup pecans, chopped
2 tablespoons sugar
1 pkg vanilla pudding, (3-3/4 oz)
4 eggs
1/2 cup water
1/2 cup oil
1/4 cup rum
1/4 cup Frangelico liquer
1 yellow cake mix (without pudding), (2-layer)

1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup rum
1/4 cup Frangelico

Mix nuts and sugar. Sprinkle bottom of a well greased and floured
Bundt pan. Blend in mixer 5 minutes the pudding, eggs, water, oil,
rum, and liqueur. Add cake mix and blend well with the mixer. Pour
into Bundt pan. Bake at 325 for one hour.

Leave in pan. While warm, poke lots of holes in cake with a cooking
fork.

For syrup, combine butter, water, and sugar in medium saucepan.
Boil 5 minutes, stirring constantly. Add rum and Frangelico. Pour
hot syrup over cake. Cool cake completely in pan before removing.
10-12 servings.

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