18 August 2009

Triple Chocolate Rum Cake

All I can say about this is....yum!!! Someone at work brought this in for her birthday and I had to ask for the recipe. I had a friend over the other month and I made this for dessert. Frankly, I think we ate more of this than the actual dinner - 2 pieces each! Plus, I was finally able to use the bundt pan that my sister got me at my bridal shower. Please make this, it's amazingly yummy and super easy. I made it the night before and just kept it in the fridge. I brought it up to room temp and dusted with a little powdered sugar before serving.

Triple Chocolate Rum Cake (from recipezaar.com)
1 (18 ounce) box chocolate cake mix
1 (2 7/8 ounce) box instant chocolate pudding mix
1/2 cup rum
4 eggs
1/2 cup low-fat milk
1/2 cup canola oil
1 cup semi-sweet chocolate chips
4 tablespoons butter
1/2 cup rum
1/2 cup sugar
1/4 teaspoon vanilla

whipped cream
1Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
2Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
3Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
4Bake the cake for 45 minutes or until done when tested with a toothpick.
5Pull cake from oven and set it aside on a wire rack.
6Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
7Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
8Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.

Sorry, I have no pictures. I find it weird taking pictures before eating when you have guests over.

1 comment:

  1. nice blog, follow along with me and get in on the giveaways, pam