Recipe by Suzanne Stull
"Good for Christmas or anytime! Originally submitted to CakeRecipe.com."
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1 (18.25 ounce) package
chocolate cake mix
1 (3.9 ounce) package
instant chocolate pudding mix
A year ago, at this time, I was looking for something different to make for a friend and I found this recipe. I started with one cake and ended with eight. This year it is my gift to all my dear friends. My "secret ingredient" is actually a silicon bunt pan. ( I now own 3) Once the cake comes out and cools a bit, pour the glaze on and go to bed. In the morning peel the glaze soaked cake easily out of the pan, wrap tightly and refrigerate for a couple of days to "cure". Put it on a pretty plate, and if you have the energy drizzle it with some melted chocolate. I use dark rum in the glaze because my friends are so spirited. :)
There's no mistaking this for a scratch cake. It's so obviously a boxed mix even with the rum. If you want an authentic fresh tasting rum cake try the Brown Sugar Rum Cake instead.
This cake is FANTASTIC! After visiting Grand Cayman on our honeymoon, my husband got hooked on the popular rum cakes they sell there made with local rum. I wanted a recipe that recreated that cake, and this is it! In fact, this cake is even better! My hubby and neighbor raved!
Regarding the glaze, it's not supposed to be white, thick, or sugary like icing. It's supposed to soak into the cake to give it that buttery rum flavor.
I used gold Tortuga rum and would recommend gold over white because it typically has more flavor.
Next time, I will let the glaze soak in longer than 30 min. One side of the cake stuck to the pan, I think because it was still too wet where the glaze ran down the side of the pan. Needs more time to absorb into the cake.
Ok licking the spoon and bowl of this cake is twice as fun as a normal cake!!!
This cake was amazing!!!
Everyone liked it, even my mother... who is critical of everything!
I made extra glaze and concentrated it on the outsides of the cake so it would soak to the top. Next time I will take the cake out and pour some glaze in the pan and put the cake back in to glaze the top a bit more.
Next time I might add a bit more rum to the cake, not to the glaze... the parts saturated in glaze were fine, the parts that were just cake you couldn't taste the rum quite as much.
It was SOOOOOOOO moist! Everyone loved it. My sister almost ate half the cake!
I've made this recipe twice for guests...they love it! It seems the glaze is a little thin, so the second time I made it I reduced the water to half the amount. I've found that dark rum works as well as white rum.
This cake is very easy to make, and pretty good. It does need some flavor, and could use some ideas added to the recipe. I do recommend pouring half of the glaze into the pan first, and the other half later. The cake does taste good, and if you have already made a rum cake, and have special ingredients, try this quick and easy version!
With the addition of a chocolate ganache on the top, this rates five stars. I also made this in a 9X13 inch pan because I have trouble getting cakes out of pans (baked 40 minutes). Before baking I put the nuts and some coconut on top of the cake mix (instead of bottom). After baking, I let it cool then used the chocolate ganache recipe from this website. Oh yeah, I also added some chocolate chips to the cake before baking. The men at work really seemed to enjoy this cake.
Good, but a bit strongly flavored. The glaze was quite grainy and sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Rum Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 450
** Calories from Fat: 222
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