Cake: Heat oven to 325 degrees F. Sprinkle one cup pecans over bottom of greased and
floured 10-inch tube or 12-cup Bundt pan.
Mix yellow cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark
rum. Pour 1/3 of this mixture over nuts. Melt package of semi-sweet chocolate and
drizzle evenly over batter in pan. Pour another 1/3 batter over chocolate.
Heat small jar of jam (to make it flow) and spoon over batter. Pour remaining
batter on top of jam.
Bake one hour; cool, invert cake.
Prick top of cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze over
top and sides of cake.
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