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1
For the Cake:
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2
Preheat oven to 350 degrees F.
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3
Grease and flour a 10-inch bundt or tube pan.
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4
In a small saucepan on low heat, melt chocolate chips with milk.
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5
Combine chocolate mixture with remaining cake ingredients; blend well.
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6
Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
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7
Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
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8
For the Syrup:
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9
Combine sugar and water over medium heat until sugar is dissolved.
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10
Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
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11
Pour half of syrup over cake.
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12
Let stand for 5 minutes.
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13
Using pastry brush, gently brush remaining syrup over top and sides of cake.
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14
For the Glaze:
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15
Bring cream and corn syrup to a gentle boil then remove from heat.
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16
Pour mixture over chocolate chips, let stand until melted them whisk smooth.
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17
Whisk in rum and vanilla.
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18
Pour over cake.
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19
Chill the cake for 5-10 minutes to set glaze.
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20
Refrigerate glazed cake in an airtight container.
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21
Remove cake from refrigerator one hour before serving.
