Double-Chocolate Rum Cake
Submitted by rozzy
Grandma’s chocolate rum bundt cake soaked in raspberry-rum glaze and drizzled with melted chocolate and white vanilla icing. A boozy, showstopping dessert made easy with cake mix.
YIELD
1 cakePREP
25 minCOOK
READY
This is the kind of recipe that gets passed down through generations for a reason. A chocolate cake mix and chocolate pudding mix team up in the batter with a full cup of dark rum, creating a bundt cake that’s impossibly moist and deeply chocolatey.
The real magic happens after baking. A warm raspberry-rum glaze gets brushed over every inch of the pricked surface, soaking in to deliver fruity, boozy sweetness all the way through.
Then comes the grand finale: drizzles of melted chocolate icing followed by streaks of white vanilla on top. Serve it with strong coffee, just like Grandma intended.
Kitchen Tips
- Prick the cake surface thoroughly with a fork so the raspberry-rum glaze soaks in evenly
- Brush the glaze on in thin layers, letting each one absorb before adding more
- Melt chocolate chips on low power in short bursts to avoid burning
- This cake gets even better the next day as the rum flavor deepens
Ingredients
Directions
My Grandmother’s recipe calls for greasing a 10 inch tube pan.
I use a 12-cup bundt pan with excellent results.
Combine cake mix, pudding mix, eggs, ½ cup of the rum, ¾ cup of the water and the oil in a large mixing bowl.
Beat at low speed until ingredients are moistened.
Then beat for two minutes at medium speed.
Stir in 1 cup of the chocolate chips.
Pour batter into prepared pan.
Bake 50 to 60 minutes.
Cool in pan 15 minutes.
Remove from pan, finish cooling on a wire rack.
In a small saucepan, heat preserves and remaining ½ cup rum to make glaze.
Strain through sieve to remove seeds.
Place cake on serving plate.
Prick the surface of the cake with a fork, or a tooth pick.
Brush the raspberry glaze evenly over the cake.
Use all the glaze.
It does take a few minutes to do this.
Just make sure its evenly applied.
In a bowl, combine remaining 1 cup of chocolate chips and shortening.
Microwave on high 1 minute.
(I know, my Grandma never had a Microwave, I just updated the recipe, because in this case the technology makes this process painless and quick, and I’m less likely to burn the chocolate.)
Stir to make a smooth icing.
Drizzle chocolate icing over the cake.
Let stand about 15 minutes.
In a small bowl, combine vanilla baking bar and remaining 1teaspoon of water.
Microwave on high 30 seconds (or until melted).
Drizzle vanilla icing over the chocolate icing.
Grandma always served this tasty morsel with very strong coffee.
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