Tasty Tuesday – Chocolate Rum Cake

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
Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 25 Minutes
Servings: 12
“Good for Christmas or anytime!”
Ingredients:
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
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
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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