Prep 15 mins
Cook 45 mins
Starting with a cake mix, this is an excellent all-occasion cake that looks like it took you hours to make. Fresh raspberries, whipped cream and a dusting of powdered sugar completes this decadent dessert.
- 1 (18 ounce) box chocolate cake mix
- 1 (2 7/8 ounce) box instant chocolate pudding mix
- 1⁄2 cup rum
- 4 eggs
- 1⁄2 cup low-fat milk
- 1⁄2 cup canola oil
- 1 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 1⁄2 cup rum
- 1⁄2 cup sugar
- 1⁄4 teaspoon vanilla
- powdered sugar
- fresh raspberry
- whipped cream
- Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
- Mix all cake ingredients *except chocolate chips* 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.
- Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.
I loved the ease of preparation. However, it didn't turn out all that well for me. I think it must have been the ingredient choices I made. Do not use Duncan Hines, large chocolate chips or Puerto Rican golden rum (versus dark rum). With these things, it wasn't sweet enough, the large chips made it difficult to test doneness, and the rum tasted raw.
A very good, easy to make cake that tastes really special. I used Meyer's Dark Rum and a dark chocolate cake mix. I left out the chocolate chips because DH doesn't care for them. It turned out just lovely, very deeply flavored and moist. Thanks!!