Bacardi Rum Cake

1 cup chopped walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

Glaze:1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle 1/2 of the nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top all over with a fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze:Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. ***At this point I melt a about 1/4 cup of semi sweet chocolate chips with a little butter, wait until the cake cools, and I drizzle the melted chocolate back and forth all over the cake, then top with the rest of the crushed walnuts. It makes a beautiful apprearance, really dresses it up!!

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