• Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
• Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4-5 minutes, add cream cheese and mix for another minute.
• Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the, nutmeg, vanilla and rum
• Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
• Melt chocolate in a small bowl in the microwave, stirring frequently every 20-30 seconds. So that is doesn’t scorch or burn. It usually takes about 2 minutes.
• Fold in the melted chocolate with about ⅓ of the cake batter. Mix well until fully incorporated.
• Alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
• With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
• Bake cake until a tester inserted into the center comes out clean, 45–50minutes . Transfer to a wire rack. Let cake cool in pan for 10 minutes. Then remove and transfer to a wire rack.

Butter Rum Syrup

• In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
• Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature. Pour the remaining glaze over the cake.

Vanilla and Chocolate Glaze

• While cake is baking you may start preparing the glaze
• Sift confectioners’ sugar into a medium bowl. Add the milk and vanilla extract and or rum stir with a fork. If glaze is too thin, add a tablespoon of confectioners sugar, at a time. If the glaze is too thick, add more milk a teaspoon at a time. Set aside or drizzle over cake once cake has cooled down.
• In the same bowl or using another bowl sift in confectioners sugar and cocoa powder then add milk. Adjust thickness consistency with milk or confectioner sugar
• Drizzle the chocolate glaze over the vanilla glaze and let set before serving.