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Chocolate Swirl Rum Cake

Cake:

1 cup butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup miniature semisweet chocolate chips
1/2 cup finely chopped nuts

Butter Rum Syrup:

1/2 cup granulated sugar

2 tablespoons butter

2 tablespoons water

1/4 cup rum or 1 teaspoon rum extract plus water to equal 1/4 cup

Chocolate Glaze:

1/4 cup water

3 tablespoons granulated sugar

1 cup miniature semisweet chocolate chips

1/2 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease and flour 10-inch tube pan or 12-cup Bundt pan.
2. For Cake: In a medium bowl, combine flour, baking powder and salt; set aside.
3. In a large bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Add flour mixture alternately with milk to butter mixture, beating until smooth.
5. Remove 2 cups batter; set aside. Pour remaining batter into prepared pan.
6. Combine mini chocolate chips and nuts and sprinkle evenly over batter in pan.
7. Spoon reserved batter over chip-nut mixture; carefully spread with spatula to cover.
8. Bake 65 to 75 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove cake from pan to wire rack.
9. For Butter Rum Syrup: In small saucepan, stir together sugar, butter and water. Cook over medium heat, stirring occasionally, until mixture comes to full rolling boil; boil 2 minutes. Remove from heat; stir in rum or rum extract plus water.
10. With fork, carefully pierce top and sides of warm cake. Gradually spoon or brush syrup onto cake. Allow syrup to dry and cake to cool completely.
11. For Chocolate Glaze: In small saucepan, combine water and sugar. Cook over low heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat; stir in chocolate chips and vanilla. Beat with wooden spoon or whisk until well blended. Cool 5 minutes or to spreading consistency and spoon glaze onto cake.

Makes 12 servings.

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