1 pkg devil’s food cake mix
4 oz instant chocolate pudding mix
½ cup unsalted butter, melted
8 oz sour cream
¾ cup Goslings Black Seal Rum®
3 eggs
¾ cup toasted coconut (optional)
6 oz chocolate chips
¼ cup Goslings Black Seal Rum®
1/4 cup of water
3/4 cup sugar
1/4 cup Gosling’s Black Seal Rum
Combine cake mix, pudding, butter, sour cream, and Goslings Black Seal Rum®. Mix on low until moistened. Add eggs and beat 2 minutes on high.
Stir in coconut and chocolate chips. Pour into a greased bundt pan.
Bake at 350° for 1 hour. Cool 15–20 minutes, poke holes in the cake, and pour ¼ cup Goslings Black Seal Rum® over it. Remove from pan and brush with glaze.
Bring water and sugar to a boil until syrupy. Stir in Goslings Black Seal Rum® and cook 1 minute.
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