PRALINE CAKE WITH RUM GLAZE

FOR THE CAKE:
1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (4-serving size) package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup corn oil
1 cup dark rum, divided use
1 (8 ounce) package Bakers semi-sweet chocolate, melted
1 (10 to 12 ounce) jar strawberry preserves, heated
FOR THE GLAZE:
1/2 cup sugar
1 stick butter
1/4 cup water

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Sprinkle pecans over bottom of prepared pan.

Mix together dry cake mix, dry pudding mix, eggs, 1/2 cup water, oil and 1/2 cup rum. Mix thoroughly. Pour 1/3 of the batter over nuts in pan. Drizzle melted chocolate over batter in pan. Pour another 1/3 of batter over chocolate. Spoon heated preserves and spoon over batter. Pour remaining batter on top.

Bake for 50 to 55 minutes or until set. Cool in pan on rack for 10 minutes. Invert on serving plate. Prick top and sides of cake with skewer to prepare it for glaze.

TO MAKE THE GLAZE:
Melt butter in saucepan; stir in sugar and 1/4 cup water. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the remaining 1/2 cup rum.

Spoon hot glaze over warm cake until absorbed.

Source: Tour of E-Z Cakes by The Decatur Women's Chamber of Commerce