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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Rum Cake Recipe

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This recipe for Chocolate Rum Cake is from Lovin' Spoonfuls, 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 Duncan Hines Devils Food Cake mix
1 small box Jello Instant Chocolate or Chocolate Fudge pudding mix
4 eggs
1/2 cup light rum
1/2 cup water
1/2 cup oil
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour 1 Bundt pan or 2 loaf pans.

In a bowl, mix all ingredients except chopped pecans. Beat for 2 minutes. Put chopped pecans on the bottom of bundt pan or 2 loaf pans.
Pour batter into pan. Bake cake or loaves for approximately 43-45 minutes. When you touch the top of cake in 2 or 3 places, and there is nothing that seems to be still rummy, it should be done.

While cake is baking, create a glaze by melting the following over very low heat:

1 cup sugar,
1 stick butter,
1/4 cup rum and
1/4 cup water.

Set glaze ingredients aside until cake is done.
When cake is done, remove from oven and immediately bring the glaze to a full boil for about 2 minutes and pour over hot cake. Allow the cake to stay in the pan for at least an hour to soak up the glaze.
Personal Notes:
Personal Notes:
This cake can also be made as a vanilla rum cake.
Substitute: 1 pkg. Duncan Hines Deluxe Yellow Butter Cake mix (instead of Devils Food flavor) and,
1 pkg. Instant Vanilla Pudding (instead of chocolate pudding)
Everything else remains the same.

 

 

 

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