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Double-Chocolate Rum Cake




Source of Recipe


Internet


List of Ingredients




1 pkg. Plain devil's food or chocolate cake mix
3/4 cup water
1/2 cup gold rum
1/2 cup vegetable oil
4 large eggs
1 pkg chocolate chips
1/2 cup seedless raspberry jam
1/4 cup gold rum Topping
1 cup confectioners' sugar
vegetable oil spray for misting flour for dusting
1 pkg. Chocolate instant pudding mix

Shiny Chocolate Glaze:
2 tbsp. Butter
1/4 cup heavy whipping cream
1 tsp. Pure vanilla extract
2tbsp. Unsweetened cocoa powder

Recipe



1. Preheat a rack in the center of the oven and preheat the oven to 350 degrees. lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust lightly with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, water rum, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2-3 minutes more, scraping the sides again if needed. The batter should look thick and smooth. Fold in the chocolate chips, distributing them evenly in the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter to cool.

4. Meanwhile, prepare the raspberry sauce. Place the raspberyy jam and rum in a small saucepan over low heat. Heta, stirring constantly, until the jam is melted, 2 minutes.

5. Poke holes in the top of the cake with a woodn skewer or toothpick. Spoon the hot raspberry sauce over the cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake.

6. Prepare the Shiny Chocolate Glaze. Spoon the glaze over the cake, allowing it to run down the sides of the cake as well. Allow the glaze to set and the cake to cool completley before slicing.

Shiny Chocolate Glaze Preparation:

1. Melt the butter in a small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, about 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth.

2. Spoon the glaze over the cooled cake ofyour choice.

Servings: 8