Chocolate Chip Rum Cake

Heat oven to 375 degrees. Thoroughly grease and lightly flour 12-cup fluted tube pan (bundt pan). In large bowl, beat cake mix, butter, water and eggs as directed on package; reserve 2 cups of batter. Pour remaining batter into prepared pan; sprinkly small chocolate chips and nuts evenly over batter in pan. Top with reserved batter; carefully spread with spatula to cover. Bake 35-40 minutes or until wooden pick insterted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. With fork, pierce top and sides of cake and spoon butter rum syrup onto cake. Cool completely. Top with chocolate glaze, if desired. Butter Rum Syrup 1/2 c sugar 2 tbsp butter 2 tbsp water 1/4 c rum (or 1 tsp rum extract plus water to equal 1/4 c) In small saucepan, over medium heat, stirring constantly, heat sugar, butter, and water to full boil; boil 2 minutes. Remove from heat; stir in rum. Chocolate Glaze 1/4 c water 3 tbsp sugar 1 c semi-sweet chocolate chips 1/2 tsp vanilla extract In small saucepan, over low heat, cook water and sugar, stirring constantly, until mixture boils. Remove from heat; stir in chocolate chips and vanilla. Beat with spoon until well blended and spreading consistency. Use immediately.