Chocolate Rum Cake Recipe - Allrecipes.com
Chocolate Rum Cake Recipe
  • READY IN ABOUT hrs

Chocolate Rum Cake

Recipe by  

"Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  2. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  4. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2003

FABULOUS!!! I gave this out over the holidays and everyone raved and wanted the recipe! I did make a few changes... I used Meyers rum instead of white rum in both the cake & the glaze. I also substituted brown sugar for the white sugar in the glaze. I used mini Bundt pans (to make 6 cakes)and decreased the cooking time until a toothpick or knife inserted came out clean.

 
Most Helpful Critical Review
Dec 19, 2003

The batter is very dense, which I wasn't expecting. Also, I recommend making this a day ahead to let the rum glaze sink in. It will be moister.

 
Dec 19, 2003

What could be better than chocolate and rum mixed together? My only suggestions are that you use light rather than white rum, and make it a day ahead so that the flavors have time to improve. This cake is delicious and moist, plus it's easy to make. MMMM!!

 
Nov 18, 2009

Pour the rum mixture over the cake while it is still in the pan. After a couple of hours, flip it out so the juices will distribute evenly.

 
Sep 19, 2005

WOW! This is fantastic- definitely let the glaze soak in overnight- I love rum cake and this recipe was delicious! A definite keeper! Thanks!

 
Feb 12, 2007

Made cake for my mother's bridge group. Poked holes in top of cake with long two prong fork (after baking.) Then I used measuring cup to pour small amounts of glaze, repeating procedure after glaze soaked into cake. The men liked the cake because it was not too sweet and had a lot of moisture. It probably tasted better because I made day before serving, refrigerated overnight, cut in serving pieces about four hours before serving at room temperature.

 
Dec 18, 2006

Yum! Very easy, tasty and it smells fabulous. It was a big hit at a recent family Christmas party. I used Myers Rum instead of white rum in both cake and glaze, replaced a little of the water in the glaze with rum, and replaced 1/2 C of white sugar with dark brown sugar in the glaze as well. I may add a little cinnamon to this one next time.

 
Jan 25, 2005

Very good and moist! I'm a "scratch" baker and thought it would taste like a boxed recipe but surprisingly good! I cut down the sugar a bit for the glaze but excellent! gobbled up. Lots of ideas for variations.

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 564 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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