chocolate rum cake

1 package Duncan Hines Devil's Food Cake mix
1 small package chocolate instant pudding mix
1 c sour cream
1/2 c vegetable oil
1/4-1/2 c cold coffee
1/4-1/2 c dark rum
4 eggs
2 c chocolate chips
1/2 c butter
1/4 c water
1 c sugar
1/2 c dark rum

Preheat oven to 350 degrees. Combine cake mix, pudding mix, sour cream, oil, cold coffee, dark rum, and eggs. Mix until blended. Beat at medium speed for one minute. Scrape sides of the bowl and beat one more minute. Fold in chips. Pour into greased Bundt pan 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.

While cake is baking, melt butter in pan. Stir in water and sugar. Boil for 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 best to make this a day ahead of time, so that the chocolate chips harden.