Chocolate Rum Bundt Cake
Chocolate rum cake with dark chocolate chips and walnuts, topped off with a Chocolate Glaze
Servings: 12
Ingredients
Cake Ingredients
- 1 box Chocolate cake mix (I used Betty Crocker Devil's Food)
- 1 2.1 oz box Chocolate pudding (I used Jell-o sugar free, fat free)
- 4 Eggs
- 1/2 cup Vegetable oil
- 1/2 cup Water
- 1/2 cup Dark Rum
- 3/4 cup Dark chocolate chips
- 3/4 cup Walnuts, chopped
Glaze Ingredients
- 1/2 stick Butter
- 1/2 cup Sugar
- 1/3 cup Water
- 2 tbs Dark Cocoa (I used Hershey's Special Dark)
- 1/2 cup Dark Rum
Instructions
Cake Instructions
- Preheat oven to 325 degrees and spray a bundt pan with cooking spray.
- In a bowl of a stand mixer, mix boxed cake, pudding, eggs, oil, water and rum on medium to high speed for 2 minutes.
- Sprinkle chocolate chips and walnuts in bottom of Bundt pan. Then pour cake batter over the top of the chocolate chips and walnuts.
- Bake at 325 degrees for 50 minutes. (Keep a close eye and don't overcook, Everyone's oven cooks differently and you don't want to overcook it and dry the cake out. )
- Remove cake from oven and while it is still in the Bundt pan, poke a few holes (in bottom of cake) with a knife. Pour glaze onto hot cake.
Glaze Instructions
- In a small saucepan, melt butter, sugar, water and cocoa. Bring to a boil and add dark rum. Cook on medium for 2 minutes, stirring.
- Pour 1/2 of hot glaze over hot cake while still in pan (as mentioned above).
- Let cake cool in Bundt pan for about 5-10 minutes. Remove onto cake stand or plate. Carefully prick cake with a toothpick and drizzle/brush remainder of glaze over top and sides of cake.
