Frangelico Chocolate Cake
Inspired by Recipe #14499. Like the Bacardi Rum Cake, it is very moist, and stays moist for several days. An excellent cake to make in advance.
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INGREDIENTS
Nutrition- 1
- 1(520 g) package chocolate cake mix (do not add other ingredients on the box)
- 1(92 g) package instant chocolate pudding mix
- 4
- 1⁄2cup cold water
- 1⁄2cup cooking oil
- 1⁄2cup Frangelico
glaze
- 1⁄2cup butter
- 1⁄4cup water
- 1cup sugar
- 1⁄2cup Frangelico
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DIRECTIONS
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
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