Triple Chocolate Rum Cake
This cake is a perfect transition dessert as we move into the fall and have fewer choices for fresh fruit desserts. This rich and sumptuous cake is also perfect for the holiday season and enjoying with an after dinner glass of port. : )
Cake
*1 box all natural organic chocolate cake mix
*1 2.8 oz box natural chocolate flavored instant pudding
*1/2 cup rum
*4 eggs
*1/2 cup low fat milk
*1/2 cup canola oil
*1 cup semi-sweet chocolate chips
Glaze
*4 TB organic butterGlaze *4 TB organic butter *1/2 cup rum *1/2 cup unbleached natural cane sugar *1/4 tsp vanilla Optional Toppings
*powdered sugar
*fresh raspberries
*organic whipped cream
Preheat oven to 350°F. Spray and flour a bunt pan. Mix all cake ingredients in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes. Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter. Bake the cake for 45 minutes or until done when tested with a toothpick. Pull cake from oven and set it aside on a wire rack. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
Using 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. Remove cake from pan, dust with powdered sugar and serve, if desired, with raspberries and whipped cream.
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