chocolate rum cake

1 pkg Duncan Heinz Devils Food Cake mix
1 small pkg chocolate instant pudding mix
1 c sour cream
1/2 c vegetable oil
1/4 to 1/2 c cold coffee
1/4 to 1/2 c dark rum
4 eggs
2 c chocolate chips

Preheat oven to 350 degrees F. Combine all ingredients except chocolate chips. Mix until blended. Beat at medium speed for one min, scrape sides of bowl and beat one more minute. Fold in chips. Pour into greased Bundt or tube pan. Bake 40-60 minutes or until cake springs back when touched. Cool in pan on rack for 30 minutes. Turn onto platter and glaze with:

1/2 c butter or margarine
1/4 c water
1 c sugar
1/2 c dark rum

Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Poke small holes in the cake with a toothpick. Pour glaze onto cake.

It is better to let the cake sit overnight for the chocolate chips to harden.