Chocolate Rum Cake

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.

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.

Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

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.