Reviewed: Dec. 18, 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!!

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71 users found this review helpful

Reviewer:

CAKEBABE1

Reviewed: Dec. 14, 2003

This makes a very rich and moist cake. I served it at a party to 10 ladies and 3 of them asked for the recipe. I am bringing this to another function tomorrow. Thank you!

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2 users found this review helpful

Reviewer:

MLFONTAINE

Reviewed: Sep. 22, 2002

Excellent cake....very moist and flavorful. Makes a large and atractive cake also.

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2 users found this review helpful

Reviewer:

TERESA73

Reviewed: Oct. 18, 2001

THIS CAKE WAS VERY EASY TO MAKE AND VERY TASTY!! iT WAS EVEN BETTER THE NEXT DAY AFTER BEING REFRIDGERATED!!

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13 users found this review helpful

Reviewer:

CLAUDIAGUGLIETTI

Reviewed: Jan. 29, 2001

This is always a crowd pleaser.

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4 users found this review helpful

Reviewer:

ASWANSON71

Reviewed: Jan. 3, 2001

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.

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90 users found this review helpful

Reviewer:

Marianne G

Cooking Level: Intermediate

Home Town: Glen Ellyn, Illinois, USA

Living In: Bradenton, Florida, USA

Reviewed: Jul. 2, 2000

The batter is very dry but it soaks in the rum sauce really nice. I made this for Fat Tuesday and it was a hit! I have made it a couple other times since and have my neighbor addicted! It is so easy since you're not making the entire thing from scratch - takes no time at all and everyone loves it!

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3 users found this review helpful