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Double Chocolate Rum Cake

From WHITE TAIL RIDGE BED & BREAKFAST

Prep Time:

20 min.

Cooking Time:

45-55 min.

Yield:

16

This decadent, amazingly chocolate cake is perfect for special occasions... but isn't every day special?

Decadent Double Chocolate Rum Cake

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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