Add liquids and eggs to cake mix and blend well. Spray bundt pan with Pam or grease with shortening. Sprinkle pecans in bottom of bundt pan. Pour cake batter over pecans and bake at 325 degrees for 45 mins. Topping: Put 2 tablespoons white rum, 1 stick oleo, 1 cup sugar and 1/4 cup water in a saucepan and bring to a boil. Cool slightly. Pour some over cake while it is still warm befor removing from pan. Remove cake from pan and pour rest of topping over cake. I have found that the topping will stay on the cake better if I cook the rest of the topping just a minute longer after I have put some on the bottom of the cake in the pan. Posted to EAT-L Digest 04 Dec 96 From: Matt Mullins
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|Serving Size: 1 Serving (1781g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2032 (40%)|
|Amt Per Serving||% DV|
|Total Fat 225.8g||301 %|
|Saturated Fat 33.9g||170 %|
|Monounsaturated Fat 131.4g|
|Polyunsanturated Fat 41.2g|
|Cholesterol 3172.5mg||976 %|
|Sodium 1053.5mg||36 %|
|Potassium 1243.9mg||33 %|
|Total Carbohydrate 613.2g||180 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 608g|
|Protein 99.3g||142 %|
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Calories per serving: 5084
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