1/2 cup chopped nuts
1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package instant chocolate pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum

Rum Glaze (recipe follows)

1. Preheat oven to 325*F (160*C). Grease a 9 or 10-inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
2. With an electric mixer beat cake mix, pudding mix, eggs, oil, water, and the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the chopped nuts.
3. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan and drizzle with Rum Glaze.

Rum Glaze

1/2 cup butter
1 cup granulated sugar
1/4 cup white rum
1/4 cup water

1. In a saucepan combine the butter, sugar, rum and water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake. Some special French chocolate cakes almost have the same ingredient procedure, most specially the chocolate cakes of papillon restaurant