Chocolate Chunk Rum Cake
User Reviews
0.0
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
12
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Course
Dessert
Chocolate Chunk Rum Cake
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the Cake:
- 1 18.25 ounce Betty Crocker™ Super Moist Yellow Cake Mix
- 1 3.4 ounce package vanilla instant pudding and pie filling (just the dry mix)
- 4 eggs
- ½ cup cold water
- ½ cup oil
- ½ cup rum
- 8 0.45 ounce snack size Hershey’s® chocolate bars, coarsely chopped (about ¾ cup -1 cup chopped)
For the Glaze:
- ¼ lb. butter 1 stick
- ¼ cup water
- 1 cup granulated sugar
- ½ cup rum
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour tube or Bundt pan.
- Mix first 6 ingredients (cake mix through rum) together in a large bowl. Fold in chocolate chips.
- Pour batter into prepared pan. Bake 55 minutes - 1 hour, or until toothpick inserted in center comes out clean. Allow cake to cool in pan until it’s just warm and easy to handle.
To Prepare Glaze:
- Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.
- Invert cake on serving tray or on a wire rack. Use a wooden skewer to prick holes all over the top of the cake.
- Spoon and spread glaze evenly over top and sides of the cake. Allow the cake to absorb the glaze and repeat process until all of the glaze is used.
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