Wicked Chocolate Rum Cake

Chop walnuts and add to a greased 10" bundt pan, forming an even ring around the top of the pan.

Preheat oven to 325 degrees.

Mix dry ingredients together in large bowl and wet ingredients together in small bowl. Add wet ingredients to dry ingredients and mix together for two minutes. If mixture is too thick to carefully pour, add a small amount of water.

Carefully pour cake batter evenly over walnut layer. A steady flow of concentric circles works best so the walnuts don’t move around.

Bake the cake at 325 degrees for 50 minutes.

While cake is baking, prepare the glaze. Add the glaze ingredients together in a small saucepan. Heat on medium/low and stir until all ingredients are well blended into a syrup.

When cake is finished baking and still hot, turn onto serving plate and position in center of plate. Pour half of the hot glaze into the cake, allowing the glaze to seep in and infiltrate the cake around the ring of walnuts. The cake may be sitting in a small pool of glaze at this point, and that is OK.

Set aside remainder of glaze and cool the cake in the refrigerator. Once cake is cold, warm the rest of the glaze and drizzle onto the cake. The glaze should cool once hitting the cake and form a layer on the outside of the cake.