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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Rum Cake Recipe

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This recipe for Chocolate Rum Cake is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake miz
1 box chocolate instant pudding (small size)
1 c. sour cream
4 eggs
1/2 c. vegetable oil
1/3 c. rum
1 tsp. vanilla
6 oz. Chocolate Chips
Directions:
Directions:
Mix all ingredients. Pour into a greased and floured bundt pan. Bake approx. 45-50 minutes or until cake is done at 350º.
Personal Notes:
Personal Notes:
This cake is a favorite of anyone who tries it. I like to put a glaze on it. To do so, mix powdered sugar, or chocolate powdered sugar with just enough water to make it somewhat thick glaze. Immediately after the cake is done baking, sprinle it with granulated sugar and take it out of the pan. The granulated sugar should be on the bottom of the cake to prevent the cake from sticking to the plate. WIth the cake still hot, begin putting the glaze on it. Either by spoon or by pastry brush. By putting the glaze on while the cake is still warm, the glaze will "dry" and look very professional.

 

 

 

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