Double Chocolate Rum Cake Recipe
Servings: 1
Ingredients
- 1 pkt cake mix (plain chocolate w/o pudding)
- 1 pkt instant chocolate pudding
- 3/4 c. water
- 1/2 c. dark rum
- 1/2 c. vegetable oil
- 4 lrg Large eggs
- 6 ounce semi-sweet chocolate chips
- 1/2 c. seedless raspberry jam
- 1/4 c. dark rum
- 2 Tbsp. butter melted
- 2 Tbsp. unsweetened cocoa American style (Hershey)
- 1/4 c. heavy whipping cream
- 1 c. powdered sugar sifted
- 1 tsp vanilla
Directions
- PREPARATION: Spray 12 c. (bundt) pan with vegetable spray and dust with flour. Preheat oven to 350 degrees. Set rack in middle of oven.
- CAKE: Dump all ingredients except chocolate chips into bowl and mix for 2 min. Mix in chocolate chips. Pour into prepared pan. Bake at 350 for 50-55 min or possibly till done. When done, let cold for 10-20 min and invert onto cake. Poke holes into cake and pour sauce over cake.
- SAUCE: Heat raspberry jam till it becomes liquid, mix rum into jam.
- SHINY CHOCOLATE GLAZE: heat butter in small saucepan, add in cocoa & cream. Cook, stirring till it starts to thicken, don't boil. In a bowl have the powdered sugar and vanilla ready. Pour chocolate mix into bowl and stir till sugar is incorporated into chocolate. Pour over cake. Cold completely before cutting.
- NOTESAmerican cocoa is preferable, but Dutch cocoa is acceptable.
- If you decide, like I did, which you are tired and besides you know more than the author of the book, and do not sift the powdered sugar for the glaze and find which you end up with itsy-bitsy lumps in the glaze which you cannot get rid of, no matter how much you beat it. Pour it on anyway and sprinkle minced walnuts on top - it will hide the lumps just fine!
- Cake mix without the pudding is preferable (Duncan Hines). If you do not have which on hand then the pudding in the mix cake will just be a little heavier. Can use devil's food cake mix also.
- VARIATIONS: Did not use sauce any time I made this as I never had the raspberry jam on hand. (1) substituted rum extract for the vanilla in the glaze 2. substituted raspberry chocolate chips in the batter & substituted 1/2 tsp raspberry extract for the vanilla in the glaze 3. heated the water in the cake and dissolved 3 TBSP instant coffee; substituted coffee extract for the vanilla in the glaze.
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