Reviewed: Nov. 17, 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.

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ABCDEFG679

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Reviewed: Sep. 3, 2009

I have been looking for a recipe for chocolate rum cake that lives up to the expensive (imported from the caribbean) one I bought at a duty-free shop in the Cayman Islands. I think I have found it. This cake was scrumptious. The photo with strawberries does not look at all like the cake, though. It is a lot more appealing with the crown of almonds in real life. Best of all, this cake was easy, easy, easy. No one believed it had a cake mix in it. I did substitute dark spiced rum for the white rum in the batter, but used white rum in the glaze. I like the spiced rum for the extra flavor it imparts. Yummy!

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farmsis

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Reviewed: Aug. 2, 2009

Extremely outstanding!!! I recommend this. Though, I did use white rum instead of the other. Still tasted great, though :)

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Natalie Taylor

Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

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Reviewed: Jul. 19, 2009

This was really good. I give it four stars because not that many people shared y opinion. I love rum and chocolate AND cake so this was a dream come true for me ;)

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Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: May 5, 2009

Moist and delicious! Not too strong. Just right! The nuts on the top are the best idea and the reciepe is easy to follow.

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JGibby

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Reviewed: Apr. 28, 2009

Amazingly moist and delicious! I made this cake for my husband's birthday (it was his request) and there wasn't a crumb left! I took the advise of others and used Meyers dark rum. I also poked holes in it before glazing and made it the night prior to the party.

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FourStones

Cooking Level: Expert

Home Town: Hanford, California, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Feb. 18, 2009

This recipe is awesome! Even though it uses "boxed" ingredients, the flavors are both sophisticated and sublime! Age the finished product for a day under plastic wrap and it becomes even better. I would love to be able to suspend a cup more of walnuts within the matrix or perhaps use some walnut oil in place of the vegetable oil as the flavor combination is superb!

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DADOF7

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Reviewed: Jan. 31, 2009

My co-workers loved this! I made it for someone's birthday who requested a chocolate rum cake. I knew she liked coconut and since it was the only kind of rum I had handy, I used it in the cake and for the drizzle. Don't miss out on the topping, it totally makes the cake! I put chopped walnuts and coconut in the bottom of the baking flute before baking and also some on top after adding the drizzle - it was a smash hit and everyone is waiting for the next birthday to roll around to have some more!

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amyrenee726

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 29, 2009

This recipe made me and my girl wanna eat the whole thing right after pouring the glaze on, but we also wanted to try it tomorrow after it's soaked up all the glazy goodness. The recipe as is would be amazing for sure, but our taste buds made a few interesting suggestions that eventually led us to using Sailor Jerry's Spiced Rum instead of that white stuff, 5.9 oz chocolate pudding mix, dark chocolate cake mix, and adding 1/2 cup milk chocolate chips, 1/2 cup walnuts on the bottom and 1/2 cup in the mix, and yummy rich brown sugar instead of again... that white stuff.

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Mr. Treves

Cooking Level: Intermediate

Living In: Hollister, California, USA

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Reviewed: Jan. 16, 2009

This is a good recipe but not great. it's hard to make the icing penetrate cake evenly.

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skykid

Cooking Level: Intermediate

Home Town: Shanghai, Shanghai (Municipality) , China

Living In: San Jose, California, USA

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Reviewed: Dec. 26, 2008

This cake was very easy to make and was very good. The directions do not indicate to poke holes in your cake before you put the glaze on though. Make sure you do this, or it will accumulate in the middle.

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lvs2ckinwi

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

It was pretty good - I thought it still tasted a bit like a box cake, but it dressed it up nicely!

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Dec. 11, 2008

This recipe is EXCELLENT and super easy to make! If you want to use a 9x13 pan instead, bake it for about 40 minutes.

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Morgan

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Reviewed: Dec. 5, 2008

Rich and chocolaty, great spiff up of box mix.

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2008

Took this to an end-of-season soccer party and, now, 2 weeks later, parents are still asking me for the recipe. (And, I didn't even have rum....I used Canadian whiskey.) It's delicious. Don't get apprehensive about pouring over the glaze. My first reaction was "Where is all of this liquid going to go?" Trust me....it finds a place. I took it warm to the party (probably about an hour after completing) and it was perfect. Next time, I'm using rum and pecans.

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MONTYHOUSE

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

I loved this cake I had to alter it slightly because of what I had on hand. I didn't have any instant pudding but my cake mix had pudding in it. I also only had some dark rum which someone brought me from the Bahamas. Don't really care to drink it but it was great in the recipe. We had a couple pieces after I glazed it and my friend thought he had gone to heaven. Very moist and incredible rum flavor. It was also delicious the next day after a night in the fridge! Yummy

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skyhigh

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

This cake was delicious!! The only changes I had to make were that I reduced the baking time to 40 minutes, and I replaced the walnuts for pecans and added more chopped peacans to the glaze. I will definately make this again!

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cccmom

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Reviewed: Jul. 3, 2008

pretty good

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Toni Marie

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Irving, Texas, USA

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Reviewed: Jun. 29, 2008

I loved this recipe. I used the recipe with a tweak on the Rum. Cake was moist and tasty. I will definitely be making more of this cake throughout the year.

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ladycap2k2

Cooking Level: Intermediate

Living In: Arverne, New York, USA

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Reviewed: Jun. 23, 2008

If you take this to a party, take the recipe too. You will be asked for it.

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KELLYHIMES

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Chocolate Rum Cake

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