1 (3 3/4 oz.) pkg. instant chocolate pudding
1 (18 oz.) pkg. Devils Food cake mix
1 c. sour cream
3 eggs, slightly beaten
1/2 c. Crisco Oil
1/2 c. strong cold coffee
1/2 c. sweet dark rum
1 c. pecans, chopped (optional)
2 c. semi-sweet chocolate chips

Preheat oven to 325 degrees. Grease and flour Bundt pan. Combine and mix the first 7 ingredients at high speed of electric mixer for 2 minutes. Fold in the chocolate chips and pecans. Mix well and pour in pan. Bake at 325 degrees for 1 hour or until cake test done. This cake is best served the same day it is baked, without refrigeration. Drizzle Fudge Sauce over it, if desired.

FUDGE SAUCE
2 (1 oz.) semisweet chocolate squares
1 tbsp. butter
2/3 c. Eagle Brand Sweetened Condensed milk
1/2 tsp. vanilla extract
Dash of salt

In small saucepan, over low heat, melt chocolate and butter; add remaining ingredients. Cook, stirring constantly about 5 minutes or until sauce is slightly thickened. Drizzle over cooled cake.