This was one of my contributions to Christmas dinner. It was actually pretty good. I found the recipe on Allrecipes.
Finished Culinary Delight!
Tips:
- I used Jamaican Rum, I had it on hand
- Next time, I will make a Chocolate Ganache as the reviews mentioned
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Prep Time: 25 Minutes
Cook Time: 1 Hour
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Ready In: 1 Hour 25 Minutes
Servings: 12
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“Good for Christmas or anytime!”
Ingredients:
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1 (18.25 ounce) package chocolate cake
mix
1 (3.9 ounce) package instant chocolate
pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
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1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
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Directions:
| 1. | 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.
 Chopped Nuts in Bundt Pan |
| 2. | 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. |
| 3. | Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. |
| 4. | To Make Rum 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
 Cake is ready for Rum Glaze  Rum Glaze poured over cake Enjoy!
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