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Chocolate Rum Cake
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Description
This is a lovely chocolate bundt cake with a bit of a kick. I frosted this cake with MissyDew’s recipe found here on Tasty Kitchen called That’s the Best Frosting I’ve Ever Had. It is perfect for this cake!
Ingredients
- FOR THE CAKE:
- 1 box (18.25 Oz. Box) Chocolate Cake Mix
- 1 box (2.8 Oz. Box) Chocolate Instant Pudding
- ½ cups Rum
- 4 whole Eggs
- ½ cups Milk
- ½ cups Canola Oil
- 1 cup Semi-Sweet Chocolate Chips
- _____
- FOR THE GLAZE:
- 4 Tablespoons Butter
- ½ cups Rum
- ½ cups Brown Sugar
- ¼ teaspoons Vanilla
Preparation
Preheat oven to 350°F. Grease and flour a bundt pan. Mix cake mix, instant pudding, rum, eggs, milk and canola oil in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter. Bake the cake for 45 minutes or until done when tested with a toothpick. Pull cake from oven and set it aside on a wire rack.
Immediately make the glaze by bringing butter, rum, and brown sugar to a boil. Remove from heat, stir in vanilla. Using a toothpick or skewer, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let it soak in and cool completely. Remove cake from the pan, dust with powdered sugar or frost with your favorite icing.
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