Chocolate Rum Cake

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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.

—Marianne G

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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.

—XWHITE

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98 Ratings

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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!!

—CAKEBABE1

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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.

—ABCDEFG679

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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!

—DAWNROBYN

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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.

—Paula D

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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.

—Dee

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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.

—EntertainingHen

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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.

Nutritional Information

Chocolate Rum Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 520
** Calories from Fat: 257

% Daily Value *
** Total Fat 28.6g 44 %
** Saturated Fat 8.3g 42 %
** Cholesterol 91mg 30 %
** Sodium 564mg 23 %
** Potassium 210mg 6 %
** Total Carbohydrates 56.9g 18 %
** Dietary Fiber 1.7g 7 %
** Protein 5.7g 11 %
** Sugars 39.6g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 10 %
** Iron 25 %
** Thiamin 10 %
** Niacin 15 %
** Vitamin B6 4 %
** Magnesium 12 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.