Ingredients:
(Courtesy of Edward Bottone)

• 1 pkg Devil’s Food chocolate cake mix
• 4 oz pkg instant chocolate pudding
• 1/2 cup (1 stick) unsalted butter,
  melted
• 8 oz sour cream
• 3/4 cup Gosling’s Black Seal® Rum
• 3 eggs 3/4 cup coconut, lightly toasted (opt.)
• 6 oz pkg chocolate chips (or more)
• 1/4 cup Gosling’s Black Seal® Rum

For glaze:

• 1/4 cup of water
• 3/4 cup sugar
• 1/4 cup Gosling’s Black Seal Rum

Method:

• Combine first 5 ingredients; mix on low speed in mixer until moistened.
• Add eggs and beat for 2 minutes on high speed.
• Stir in coconut (opt.) and chocolate chips.
• Pour into a greased and floured Bundt pan or tube pan.
• Bake at 350° for 1 hour or until the tester comes out clean.
• Allow cake to cool in the pan 15-20 minutes.
• While it cools poke holes in cake bottom with a skewer and pour on ¼ cup of Gosling’s Black Seal Rum.
• Once cooled turn cake out of mold and brush on glaze.

Glaze:

• In a small, heavy bottomed sauce pan bring water and sugar to a boil, stirring until sugar is completely dissolved and syrupy.
• Stir in rum taking care it does not ignite, and cook another minute.
• Take off heat.