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Zucchini Chocolate Rum Cake

SUBMITTED BY: Ani J. Husiow

"Very moist zucchini cake with a nice aroma of rum."

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 Bundt pan

SERVINGS

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Servings
USMETRIC

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Reviewed on sep. 15, 2008 by Donsgirl01

We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you... MORE

Reviewed on jan. 5, 2005 by SANDY313

The zucchini does make this a very moist cake. It is very tasty as chocolate cakes go. The... MORE

Reviewed on jul. 1, 2005 by WINIE76

I added only the confectioners' sugar on top instead of the rum/glaze and I put Quik instead... MORE

Reviewed on aug. 6, 2006 by cmthomas66

Super good and moist. I didn't have any white rum so I used Captain Morgan instead and I used... MORE

Reviewed on jun. 19, 2008 by JBARBIAUX

Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the... MORE

Reviewed on jun. 16, 2008 by MISSYLOU1

I'm not sure what went wrong, but my cake turned out a little on the dry side. However, it was... MORE