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Visitor Comments: "Instead
of using nuts (my husband can't have them) I made a "crumb"using
1/2 cup chopped chocolate chips, 3/2 cup brown sugar, 1/2 cup
all-purpose flour and ground cinnamon to taste...and baked it
in a 9 x 13-inch pan. Didn't change the Rum Glaze though! Great
reviews!" - Allyson
Chocolate
Rum Cake
- 1/2 cup chopped nuts
- 1 (18.25-ounce) package
chocolate cake mix
- 1 (4-ounce) package instant
chocolate pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup white rum
-
- Rum Glaze:
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup white rum
- 1/4 cup water
- Preheat oven to 325°F
(160°C). Grease a 9 or 10-inch bundt pan. Place chopped nuts
in the bottom of the bundt
pan.
- With an electric mixer
beat cake mix, pudding mix, eggs, oil, water, and the rum on
high speed for 2 minutes.
Pour batter into prepared Bundt pan over the chopped nuts.
- Bake for 50 to 60 minutes
or until a wooden pick inserted in center comes out clean.
Cool on wire rack for 15 minutes.
Remove from pan and drizzle with Rum Glaze.
- For Rum Glaze: In a saucepan
combine the butter, sugar, rum and water. Bring mixture to a
boil and cook for 2
minutes. Pour immediately over still warm cake.
Makes 12 to 15 servings.
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