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Chocolate Rum Cake

Chocolate Rum Cake

Rum cake is a Caribbean dessert. The first time I had rum cake was in Nassau, Bahamas. I tasted a variety of rum cakes. Golden rum cake, coconut rum cake and chocolate rum cake were my favorites. If  you’ve been to Nassau then you may have seen or stopped by the Tortuga store. This store sells mini rum cakes that make a wonderful souvenir. Needless to say, my family always bring back a few extra rum cakes for ourselves.

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In honor of spending this Christmas in the Caribbeans, I made a chocolate rum cake. My sister, Tram gave me this recipe last Christmas. I’m not sure where she got it from but the original recipe was for Golden Rum Cake. I turned it into a chocolate cake because chocolate makes everything better. Brace yourself because this cake is strong and may make you think you are in the Caribbean for real.

Chocolate Rum Cake

Chocolate Rum Cake
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Ingredients

  • 1 Box of Chocolate Cake Mix
  • 1 of Chocolate Pudding Mix
  • 4 eggs
  • 1/2 cup dark rum
  • 1/2 water
  • 1/2 vegetable oil
  • 1 cup chopped walnuts
  • cooking spray
  • For Glaze:
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum

Instructions

  1. Preheat oven to 325 degree F.
  2. Sift chocolate cake mix and chocolate pudding mix.
  3. Add eggs, water, rum and vegetable oil. Mix with electric mixer.
  4. Grease Bundt pan and pour chopped walnuts to bottom of pan.
  5. Pour chocolate batter into the pan.
  6. Bake for 60 minutes or until cake comes out clean using the toothpick test.
  7. Make rum glaze by melting butter in a sauce pan. Add water and bring to a medium boil. Continue stirring while boiling for 5 minutes until sugar thickens. Take the glaze off the heat and add rum. Stir well.
  8. Use toothpicks or a fork to poke holes on the bottom of the cake. Brush rum glaze over the bottom.
  9. Flip the cake over and repeat last step until the rum glaze is gone.
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http://thecraftingboard.com/2016/10/24/chocolate-rum-cake/

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One important step that makes this cake extra “rummy” is the number of toothpick holes. Poke lots of holes around the cake. Seriously, lots of holes. The area covered with walnuts are harder to insert a toothpick. I suggest going around and inside of the Bundt cake. If you don’t soak the cake with enough rum glaze then it’ll just be a lightweight chocolate cake. *smiles*

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Enjoy the rum…I mean cake!

Chan

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