Bacardi Banana Rum Cake

1 (18.25 ounce) box yellow cake mix
2/3 cup Bacardi Dark Rum
2 eggs
1/3 cup pecans or walnuts, finely chopped
1/8 teaspoon baking soda
2/3 cup water
1 cup ripe bananas, mashed

Heat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

Combine all ingredients in a large bowl. Blend well, then beat at medium speed, 2 to 4 minutes. Turn into prepared pans. Bake 25 to 30 minutes or until cake is done. Test with wooden pick inserted in center. Cool completely and frost.

Rum Frosting:
1/3 cup butter or margarine, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons Bacardi Dark Rum

Combine butter and sugar. Blend thoroughly. Stir in vanilla extract and rum. Beat until smooth. Frost cake.