Ingredients

Cake

• 1/2 cup butter
• 1 cup granulated sugar
• 4 eggs, stirred
• 1 (16 ounce) can Hershey's chocolate syrup
• 2 tablespoons Captin Morgan Spiced Rum
• 1 cup flour

Chocolate Rum Glaze

• 3 ounces semisweet chocolate chips
• 1/4 cup confectioners' sugar
• 2 tablespoons sweet butter
• 2 tablespoons water
• Pinch of salt
• 2 tablespoons Captain Morgan Spiced Rum

Instructions

1. Heat oven to 350 degrees F.
2. With mixer, cream butter and sugar; blend in eggs. Add syrup, Spiced Rum and flour. Mix on low speed until butter is well blended. Pour into greased 8-inch cake pan.
3. Bake for 55-60 minutes. Check center for firmness. Burn cake onto wire rack. Ice when cool.
4. Chocolate Rum Glaze: In double boiler, heat chocolate, sugar, butter water and salt. Stir until smooth. Take off heat and blend in Spiced Rum.
5. Refrigerate until thickened; about 15 minutes.