Rum Cake | Galley Chef

Ingredients

• 1 cup chopped pecans
• 3 cups flour
• 3.75 ounces packaged butterscotch pudding
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla
• 1/4 cup water
• 1/2 cup dark rum
• 1 package semi sweet chocolate chips
• 110 oz package heath almond toffee bits
• 1 1/2 sticks butter
• 1 1/2 cups brown sugar
• 1/3 cup water
• 1 cup dark rum