This was a little invention of mine after I tried an original rum cake for the first time. This is pure bliss if you love the chocolate and coconut combination. I sure do!
Preheat oven to 325°
Grease a Bundt pan.
Mix together water, cake mix, oil, pudding mix, and rum. Beat until smooth.
Beat in eggs, one at a time.
Pour half of batter into pan.
Layer in Mounds bars, trying not to touch edge of pan with candy.
Pour in remaining batter.
Bake for 1 hour.
Let cool, and then invert onto a plate.
If desired, may pour a little more rum over cake.
Drizzle with hot fudge sauce.