Zucchini Chocolate Rum Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 15, 2008
We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you could not taste it with the 1/3. We enjoyed it. I thought the glaze was going to be too strong when I first made it but it mellowed nicely overnight.
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Photo by Tanya Duquette Bamrick

Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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Reviewed: Jun. 19, 2008
Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the oven for about 30 minutes extra...total of 1.5 hrs. What a mess.
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Reviewed: Jun. 16, 2008
I'm not sure what went wrong, but my cake turned out a little on the dry side. However, it was very yummy and everyone loved the extra chocolate the chips added. I served it warm with ice cream to cover up the dryness. It was a big hit!
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Reviewed: Aug. 6, 2006
Super good and moist. I didn't have any white rum so I used Captain Morgan instead and I used a different Butter/sugar/rum glaze.
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Cooking Level: Intermediate

Home Town: West Allis, Wisconsin, USA
Living In: Inver Grove Heights, Minnesota, USA

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Reviewed: Jul. 1, 2005
I added only the confectioners' sugar on top instead of the rum/glaze and I put Quik instead of cocoa powder. It was good, I would fix it again.
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Reviewed: Jan. 5, 2005
The zucchini does make this a very moist cake. It is very tasty as chocolate cakes go. The rum in the cake itself is pretty much undetectible, but in the glaze it is overpowering. Next time I would skip the glaze and just dust with powdered sugar.
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Displaying results 11-16 (of 16) reviews

 
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