Chocolate Rum Cake

• 1 (18.25 ounce) packagechocolate cake mix
• 1 (3.9 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 walnuts
• 1/2 cup butter
• 1 cup white sugar
• 1/4 cup white rum
• 1/4 cup water

1. 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.
2. 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.
3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
4. 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.