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Chocolate Rum Cake Recipe

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This recipe for Chocolate Rum Cake, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Dunlap
Added: Wednesday, March 4, 2009


1 (18 1/2-oz.) Betty Crocker Devil's Food cake mix
1 (3 1/2-oz.) package instant chocolate pudding mix
1/2 c. sour cream
4 eggs
1 c. vegetable oil
1/2 c. dark rum
1/2 c. strong coffee
12 oz. package semi-sweet chocolate chips

Sift together cake mix and pudding mix into large mixing bowl.
Combine sour cream, eggs, oil, rum and coffee in small bowl (if using instant coffee, dissolve 2 tbsp coffee in 1/2 c hot water). Beat on low speed 1 minute.
Pour liquid ingredients into dry ingredients. Beat at high speed 1 minute. Scrape sides of bowl and beat 1 more minute.
Fold in Chocolate chips.
Pour batter into greased and floured 10 inch tupe or Bundt pan.
Bake 325 for 55 minutes, or until cake springs back when touched.
Remove from oven. Cool in pan 30 minutes.
Remove cake from pan. Cool completely.
Wrap tightly in foil and allow to age 48 hours.

Personal Notes:
Personal Notes:
I used Meyers Dark Rum (was told this cooks well). Also this is a good cake to mail.




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