• Preheat oven to 350°.
• Butter the bundt pan, coating it very well. [Optional to flour it as well.]
• Sprinkle the nuts on the bottom. Sprinkle the chocolate chips on top of the nuts. Set aside.
• In a large mixing bowl, add the cake mix, pudding mix, ½ cup butter, eggs, sour cream, ½ cup rum, and vanilla. Mix well with a hand mixer until combined for about 2 minutes.
• Pour the batter into the prepared bundt pan (on top of the nuts and chocolate chips) and bake for 45- 50 minutes or until a toothpick inserted into center comes out clean. Allow the cake to cool in the pan until the sauce is made.

Make the sauce:

• Immediately make the glaze by bringing 4 Tbsp butter, ½ cup rum, and ½ cup sugar to a boil. Remove from heat, stir in vanilla.
• Before inverting the cake, using a fork, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
• Take a knife and loosen the cake from pan, carefully going around the outer edge.
• Invert cake from pan, and dust with powdered sugar.
• Serve warm or at room temperature.
• Optional to add a dab of fresh whipped cream and fresh raspberries. A fun cake for any season, but delightful for Valentine’s Day, especially if served with fresh raspberries or strawberries.