Double Chocolate Rum Cake
From WHITE TAIL RIDGE BED & BREAKFASTPrep Time:
20 min.Cooking Time:
45-55 min.Yield:
16This decadent, amazingly chocolate cake is perfect for special occasions... but isn't every day special?
Ingredients
- 1 Pkg Plain devil's food or chocolate cake mix
- 1 Pkg Chocolate instant pudding mix
- 3/4 c Water
- 1/2 c Rum (gold is best)
- 1/2 c Vegetable oil
- 4 Lg eggs
- 1 c Semisweet chocolate chips
- -- Raspberry Sauce:
- 1/2 c Seedless raspberry jam
- 2 T - 1/4 c Rum
- -- Shiny Glaze:
- 2 T Butter
- 2 T Unsweetened cocoa powder
- 1/4 c Heavy whipping cream
- 1 c Confectioners' sugar, sifted
- 1 t Vanilla
Directions
1. Preheat oven to 350 degrees F. Grease and flour a 12-c Bundt pan.
2. Beat cake mix, pudding mix, water, rum, oil & eggs on med speed until batter is thick & smooth. Fold in chocolate chips. Pour batter into prepared pan.
3. Bake until cake springs back when lightly pressed & just starts to pull away from the sides of the pan - 45-55 min. Remove from oven and place on a wire rack to cool for 20 min. Run a long, sharp knife around the edge of the cake & invert onto a serving platter to cool.
4. For sauce, place raspberry jam & rum in sm saucepan over low heat. Heat, stirring constantly, until the jam is melted, 2 min.
5. Poke holes in the top of the cake with a toothpick. Spoon hot raspberry sauce over the cake, allowing it to seep into the holes & drizzle down the sides & into the center of the cake.
6. For glaze, melt butter in a sm heavy saucepan over law heat. Add cocoa powder & cream & stir until thickens, about 2 min. Do not boil. Remove pan from heat & beat in sugar & vanilla until it is smooth and slightly thicker.
7. Spoon glaze over cake, allowing it to run down the sides. Allow glaze to set & cake to cool completely before slicing.
8. Store covered cake in refrigerator for up to 1 week (in case it lasts that long!).
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