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Cook's Note: Prepare cake and primary glaze the night before serving.
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Preheat oven to 325 degrees F.
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Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan.
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Sprinkle chopped pecans onto the buttered pan.
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To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir.
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In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum.
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Mix well.
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Pour batter in bundt pan and cook for 50 to 60 minutes.
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To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar.
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When cake is ready, remove from oven and place on foil-covered hot plate.
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Prick top of cake with fork several times around top.
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Pour glaze over top of cake, saturating evenly.
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Use all of the glaze.
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Let it sit for 25 to 30 minutes.
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Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake.
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Cover cake plate with dome and let sit 4 to 6 hours or overnight.
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To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup.
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Stir well, then heavily drizzle glaze over top of cake and down the sides.
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Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides.
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Serve.
