1 (15-1/4-ounce) box chocolate cake mix
1 (4-serving size) package instant chocolate pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup light rum
1/2 cup strong black coffee
2 cups (12 ounces) semisweet chocolate chips
To make Rum Glaze, in a small bowl, whisk together 3/4 cup confectioners' sugar, 1 tablespoon light rum, and 1 tablespoon water until smooth. Drizzle over cool or room-temperature cake or cookies. (You can replace the rum with a tablespoon of water for a traditional white glaze.)
Directions1.Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray and dust with flour.
2.In a large bowl with an electric mixer, beat cake mix, pudding mix, sour cream, oil, and eggs until thoroughly blended. Beat in rum and coffee; with a spoon, stir in chocolate chips. Pour batter into Bundt pan.
3.Bake 50 to 55 minutes, or until a wooden toothpick comes out clean. Let cool 20 to 25 minutes, then invert cake onto a serving plate. Prepare Rum Glaze and drizzle it over cake.