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Serves/Makes:8 or more
- 1 box chocolate cake mix
- 1 (4 oz) pkg instant chocolate pudding mix
- 4 eggs
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) vegetable oil
- 1/2 cup (125 ml) good rum such as Bacardi A ejo
- 1/2 cup (125 ml) chopped nuts, such as pecans or walnuts
- 1 cup (225 ml) Ghirardelli Double Chocolate Chips or semi-sweet chips
- 1/2 cup (125 ml) butter (no substitutes)
- 1 cup (225 ml) granulated sugar
- 1/4 cup (60 ml) rum
- 1/4 cup (60 ml) water
- Preheat oven to 325 degrees (175 C.).
- Grease one 10-inch Bundt pan.
- Place the chopped nuts in the bottom of the pan.
- With an electric mixer, beat cake mix, pudding mix, eggs, oil, 1/2 cup (125 ml) water and 1/2 cup (125 ml) rum on high speed for 2 minutes. Stir in chocolate chips.
- Pour batter into prepared pan over the top of the nuts.
- Bake at 325 degrees (175 C.) for 50 - 60 minutes.
- Remove cake from oven onto a wire rack.
- With a wooden skewer poke holes in the top of the cake.
- Spoon the glaze over the cake slowly to make sure it seeps into the cake.
- Pouring too fast will result in a sticky mess.
- Let cake stand for 30 minutes.
- Invert onto serving platter.
- Once cooled completely, store in an airtight container.
- Remember to let the cake sit for 24 hours before serving to enhance the flavor.
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