6 oz. semi-sweet chocolate chips (1 c.)
1/4 c. milk
1 box fudge cake mix
1 c. water
3 eggs
1/2 c. sour cream
3 tbsp. butter
2 tbsp. oil

SOAKING SYRUP:

1/2 c. water
2 1/2 tbsp. sugar
1 c. dark rum

GLAZE (Optional) :
8 oz. (1 1/2 c.) semi-sweet chocolate chips
2/3 c. heavy whipping cream
1 tbsp. dark rum
3 tbsp. light corn syrup
1/2 tsp. vanilla

For cake: Melt chocolate chips in warmed milk. Combine with remaining ingredients. Bake at 350 degrees for 40-50 minutes.

For syrup: Combine sugar and water over medium heat until sugar is dissolved. Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork. Pour half of syrup over cake. Let stand for 5 minutes. Invert cake onto wire rack so it is right side up. Using pastry brush, gently brush remaining syrup over top and sides of cake.

For glaze: Bring cream and corn syrup to a gentle boil then remove from heat. Pour mixture over chocolate chips, let stand until melted them whisk smooth. Whisk in rum and vanilla. Pour over cake. Chill the cake for 5-10 minutes to set glaze.

Refrigerate glazed cake in an airtight container. Remove cake from refrigerator one hour before serving.