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Rum: Mr. Food's Pirate's Cove Cake (from mix)

Source of Recipe

Mr. Food's Simply Chocolate Cookbook


Recipe Introduction

Original poster's notes: When I made this I used 3/4 cup light rum and 1/4 cup strong black coffee. It is GREAT, and well worth the calories.

List of Ingredients

1 Box (18.5 oz) chocolate cake mix
1 pk (4 serving size) instant chocolate pudding & pie filling
1/2 c Sour cream
1/2 c Vegetable oil
4 Eggs
1/2 c Light rum
1/2 c Strong black coffee
2 c (12 oz) semisweet chocolate chips

Quick Rum Glaze


Recipe

Preheat the oven to 350F. In a large bowl, combine the cake mix and the pudding mix, sour cream, oil and eggs; beat well with an electric beater. Beat in the rum and the coffee; then with a spoon, stir in the chocolate chips. Pour the batter into a 10 inch Bundt pan that has been lightly coated with nonstick spray and lightly floured. Bake for 50-55 minutes or until a wooden toothpick comes out clean. Let cool for 20-25 minutes, then invert cake onto a serving plate. Prepare the rum glaze and drizzle it over the cooled cake.
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Rum Glaze: makes 1/3 cup.

3/4 cup confectioners sugar 1 T light rum
1 T water

In a small bowl, combine all the ingredients and whisk with a wire whisk. Drizzle over cool or room temperature cookies or cake.