Chocolate Rum Cake
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!The Original recipe courtesy of Allrecipes https://www.allrecipes.com/recipe/7480/chocolate-rum-cake/ I’ve made a few alterations which are listed below.
Servings 1 10-in Bundt Cake
Equipment
- Bundt pan
Ingredients
- 1 box 18.25-ounce Pillsbury Moist Supreme Dark Chocolate Cake Mix
- 1 3.9 ounce package instant chocolate pudding mix
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup Myers Dark rum original recipe called for white rum
- ½ cup chopped walnuts
- ½ cup butter
- 1 cup white sugar
- ¼ cup water
- ¼ cup Myers Dark rum (original recipe called for white rum
Instructions
Cake
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
Glaze:
- In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
