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Chocolate Rum Cake Recipe

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This recipe for Chocolate Rum Cake, by , is from Alicia's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Capece-Joos

Category:
Category:

Ingredients:  
Ingredients:  
For the cake
cup flour
cup light brown sugar (loosely packed)
cup unsalted butter, softened
cup cocoa
cup vanilla pudding mix (or vanilla custard mix)
1 teaspoon baking powder
teaspoon salt
cup vegetable oil
cup milk
cup dark rum
2 eggs
1 teaspoon vanilla
cup mini chocolate chips
cup finely chopped pecans

Rum soaking syrup
cup unsalted butter
2 Tablespoons water
cup sugar
cup dark rum
teaspoon vanilla

White Chocolate Ganache (optional)
1.75 ounces (50 grams) white chocolate, melted
2 teaspoons whole milk

Directions:
Directions:
Preheat oven to 325 F. Lightly brush your mini bundt pans with cooking oil and put a few teaspoons of chopped pecans in the bottoms.

Cakes
Cream together butter and sugar. Add the rest of the ingredients except chocolate chips and blend for 2 minutes on medium speed.
Fold in chocolate chips.
Fill mini bundts 4/5 full and bake for 10 -15 minutes or until toothpick comes out clean.
Cool until lukewarm before removing the cakes from the pan (about 5 minutes). Cool completely
Use a skewer, cake tester or dry spaghetti noodle to poke holes in the cakes.
Slowly drizzle rum soaking syrup over the cakes a few teaspoons at a time so that the syrup soaks in. Cover with saran wrap and let sit overnight.
To garnish, top with whipped cream and raspberries or drizzle top with white chocolate ganache.

Rum Soaking Syrup
In a small saucepan combine the butter, water and sugar. Bring it to a boil and then cook for about 5 minutes until the syrup thickens slightly. Remove from heat and let cool until lukewarm. Add rum and vanilla.

White Chocolate Ganache
Break chocolate bar into pieces. Put in a small bowl with milk. Gently melt chocolate by sitting smaller bowl in a larger one containing boiling hot water (a pie pan works well for this). Stir together until smooth.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If you don't have mini bundt pans, you can use a muffin pan. You will probably need to cook for 20-25 minutes. To make a large bundt cake, double the recipe and bake for 50-55 minutes.

 

 

 

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