• Preheat oven to 325 degrees F. Spray a 10 inch bundt pan with flour-added cooking spray or grease with shortening and dust with flour.
• Whisk together the flour, cornstarch, baking powder and salt. Set aside.
• In a large mixing bowl, stir together softened butter, both sugars and vanilla. Using an electric mixer on high speed, beat for 1 minute. Beat in eggs, one by one, beating for 30 seconds after each egg. Continue beating on high for 1 minute. Batter should be light. Stir in rum.
• Using a mixing spoon, stir flour mixture and buttermilk into batter alternately, beginning and ending with flour mixture. Mix thoroughly, keeping batter light and being careful not to overbeat.
• Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted comes out clean or with moist crumbs. Let cool for 10 minutes in pan. Turn onto a sheet of foil to finish cooling.
• When cool, drizzle with your favorite chocolate glaze.

Chocolate Ganache Glaze

• In a small saucepan, bring the cream to a boil.
• In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes. Pour over the Rum Pound Cake.