Chocolat Au Rhum Cake
Yield
1 cakePrep
40 minCook
50 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
with pudding |
|
| Rum syrup | |||
| ¾ | cup |
light corn syrup
|
|
| ¾ | cup |
light rum
|
* |
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
with pudding |
|
| Rum syrup | |||
| 177 | ml |
light corn syrup
|
|
| 177 | ml |
light rum
|
* |
| 1 | x |
whipped topping, prepared
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Mix cake as directed on package.
Spread the batter in a greased and floured 10 inch tube pan.
Bake at 350℉ (180℃) for 45 to 50 minutes or until the center springs back when touched.
Cool right side up for about 15 minutes.
For the rum syrup blend the corn syrup and the rum.
Slowly pour ½ the mixture over the cake in the pan.
Let the cake cool completely then remove from the pan.
Turn the cake upside down onto a serving plate and pour remaining rum syrup over the cake.
Let stand several hours.
Serve with whipped topping.
