It's chocolate... it's rum...IT'S YUM! Don't be intimidated by the prep time, most of that is just the resting period. If the sauce is too much chocolate for you feel free to sprinkle w/ a dusting of powdered sugar instead before serving.
1Preheat oven to 325 degrees. Grease and flour one 10 inch Bundt pan. Sprinkle walnuts over the bottom of the pan.
2beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter Bundt pan over the top of the chopped nuts.
3Bake at 325 degrees F for 50 to 60 minutes. Remove cake from oven once done LEAVE IN PAN! Poke holes into the cake so the glaze can soak in and set aside.
4To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Allow cake to rest in pan AT LEAST 2 hrs before inverting.
5Flip Cake out onto a wire rack. (Put wax paper under rack to make for easy clean up after you pour the ganache!)
Place chocolate in a medium bowl.
Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watch carefully because if it boils for a few seconds, it will boil over! Cut off heat and whisk in rum. Pour over chocolate, whisk until smooth.
Allow ganache to cool slightly before pouring over the cake. Start at the center of the cake and move out.