Ingredients
- 1 cup hazelnuts, chopped
- 1 (520 g) package chocolate cake mix (do not add other ingredients on the box)
- 1 (92 g) package instant chocolate pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup Frangelico
- glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Frangelico
Directions
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Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
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Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
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Pour batter over nuts.
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Bake at 325 in oven for 1 hour.
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Cool 10 minutes in pan.
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Invert onto serving plate and prick top.
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Glaze: Melt butter in saucepan.
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Stir in water and sugar.
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Boil 5 minutes, stirring constantly.
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Remove from heat.
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Stir in rum.
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Brush glaze evenly over top and sides of cake.
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Allow cake to absorb glaze.
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Repeat until glaze is used up.