Chocolate Rum Cake

Devil’s Chocolate Rum Cake

1/2 C. chopped mixed nuts
1 (18 ¼ oz.) box Devil’s Food cake mix
1 small box instant chocolate pudding
4 eggs
1/2 C. vegetable oil
1/2 C. water
1/2 C. dark rum
1 bag chocolate chips

1 stick (1/2 C.) butter
1 C. sugar
1/4 C. water
1/4 C. white rum

Preheat oven to 325°F. Spray a bundt pan with nonstick cooking spray. Sprinkle mixed nuts around bottom of pan.

Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.

Preparing glaze: combine all glaze ingredients except rum in a saucepan and bring to a boil. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.
This particular cake usually taste best when it is allowed to sit for a day or so.


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