CAKE:

4 oz. unsweetened chocolate
1 c. soft butter
2 c. sugar
4 eggs
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 c. buttermilk
2 tsp. vanilla
3/4 c. rum

GLAZE:

4 oz. butter
1 c. rum (any liquor)
1 c. water
1 1/2 c. corn syrup

Make sure cake pan (Bundt cake) is large enough for the cake to be below the rim after cooling so the glaze will not run off.

Prepare cake (same as any pound cake). Cool completely and return to cake pan. Simmer all glaze ingredients and pour over cake until absorbed. Remove cake from pan and let drain. Refrigerate and age at least for 2 days.