Pecan Rum Cake

• 1 cup PLANTERS Pecan Halves, coarsely chopped
• 1 pkg. (2-layer size) yellow cake mix
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3/4 cup dark rum, divided
• 1/2 cup oil
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter or margarine

1. Preheat oven to 350F.
2. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan.
3. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min.
4. or until well blended.
5. Pour into prepared pan.
6. Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min.
7. in pan on wire rack.
8. Remove cake from pan; cool completely.
9. Place sugar, butter and 2 Tbsp.
10. water in small saucepan; bring to boil on medium heat, stirring frequently.
11. Gradually add remaining 1/4 cup rum, stirring until well blended.
12. Drizzle over cake slices.

yellow cake, eggs, s, dark rum, oil, sugar, butter

Taken from www.kraftrecipes.com/recipes/pecan-rum-cake-69153.aspx (may not work)