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Chocolate Rum Cake
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Recipe Information

Serves/Makes:8 or more

  • 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
  • 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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