Chocolate Rum Cake Recipe

Chocolate Rum Cake Recipe

WEBOct 10, 2023 · Grease a 10-inch Bundt pan; place chopped walnuts in the bottom of the pan. Beat cake mix, pudding mix, eggs, oil, 1/2 cup of …

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.
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.

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Chocolate Rum Cake from Scratch Bakers Royale

WEBMay 15, 2020 · To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray. Whisk together flour and baking …

1. To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray.
2. Whisk together flour and baking soda; set aside. In a large saucepan, over medium heat, add the butter and ginger beer and stir until butter is melted. Remove pan from the heat. Add the unsweetened cocoa and sugar and stir to combine. Pour in the rum and stir to combine. Add the buttermilk, eggs and vanilla and stir to combine, Add the flour mixture and stir until no flour streaks remain. Pour batter into prepared Bundt pan and bake until cake tester inserted in the thickest part of the cake is free of wet batter (a few crumbs will be visible), about 45 to 50 minutes. In the meantime, make the glaze.
3. To make the glaze: In a small saucepan, over medium high heat, combine the butter, sugar, rum and water. Cook and stir until mixture comes to a boil. Lower heat and let simmer for 5 minutes, then remove from heat. Once the cake is done, transfer the Bundt pan to a wire rack to cool for 5 minutes. Invert pan and turn out the cake out onto serving plate. Use a skewer and poke holes all over the cake and brush the cake all over with the glaze. Serve warm. Cover cake with plastic wrap and store at room temperature for up to two days, if any leftovers remain.

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