Grease and flour large Bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool while making glaze. GLAZE: Boil butter, water, and sugar for 5 minutes. Remove from heat and stir in 1/2 cup rum. (Beware of STRONG vapors!) EITHER (a) poke holes in bottom of cake still in pan and spoon glaze over cake. Then invert onto serving plate. OR (b) invert on serving plate, poke holes in top of cake and spoon glaze over. NOTES : ***If cake mix already contains pudding, omit instant pudding, use 3 eggs and 1/3 cup oil. ***Can substitute same amount of applesauce or oil replacement for oil. 1 1/2 cups or 2 cups of rum makes a stronger acke. Tastes better second day. Have used flavored cake mix (i.e. lemon or strawberry) and used flavorerd rum (coconut rum) DELICIOUS!!!! Recipe by: Daves friend Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by "Francis X. Castellano"
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|Serving Size: 1 Serving (2957g)|
|Recipe Makes: 1|
|Calories from Fat: 4364 (44%)|
|Amt Per Serving||% DV|
|Total Fat 484.9g||646 %|
|Saturated Fat 170.5g||852 %|
|Monounsaturated Fat 199.1g|
|Polyunsanturated Fat 78.2g|
|Cholesterol 4724.9mg||1454 %|
|Sodium 10494mg||362 %|
|Potassium 2674.2mg||70 %|
|Total Carbohydrate 1125g||331 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 1106.2g|
|Protein 174.4g||249 %|
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Calories per serving: 9887
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