Source:

Rudy2

Serves/Makes:8 or more

Ingredients

• Cake:
• 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
• Glaze:
• 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

Preparation

• 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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