1 box yellow cake mix (without pudding)
1 box chocolate instant pudding
1 tsp. vanilla
1 c. sour cream
4 to 6 tbsp. Bacardi rum (dark 80 proof)
4 eggs
1 c. salad oil
1 c. Nestle chocolate chips
1 c. nuts (pecans or walnuts)

Combine all ingredients in large mixing bowl. Beat 5 minutes. Pour into 10-inch tube or Bundt pan, well-greased. Do not flour pan.

Bake in a preheated 350°F oven for 1 hour. Cool 30 minutes before removing from pan. Sift confectioners' sugar over cake.

Glaze:

1 stick butter, melted
1/4 c. water
1 c. sugar
1/2 c. Bacardi rum

Boil until blended the butter, sugar and water. Add rum.

Very moist and rich..