For the Cake:
Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.
In a small saucepan on low heat, melt chocolate chips with milk. Combine chocolate mixture with remaining cake ingredients; blend well. Pour batter into prepared cake pan and bake in preheated 350 degrees F (180 C) oven for 40-50 minutes. Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
For the 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. Using pastry brush, gently brush remaining syrup over top and sides of cake.
For the 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.
Makes 12 servings.
Date: October 9, 2004