1.
Heat oven to 325°F. Grease and flour a 12-Cup bundt pan.
1.
In small bowl, stir 1/3 cup cocoa and water until smooth; set aside.
2.
In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture; beat well.
3.
Stir together flour, remaining 1/3 cup cocoa, salt, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating until well blended. Stir in pecans and rum.
4.
Pour batter into prepared pan. Bake 1 hour 5 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle Chocolate Glaze over cake.
1.
In small saucepan, combine butter, corn syrup and water. Cook over medium heat, stirring constantly, until mixture begins to boil.
2.
Remove from heat; add chocolate chips, stirring until melted. Cool slightly.
1.
If you do not have buttermilk you can sour 2% milk by mixing 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
2.
You can also substitute equal parts low-fat vanilla or cherry yogurt for the buttermilk. This is my personal favorite.