Frangelico Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Inspired by Bacardi Rum Cake. Like the Bacardi Rum Cake, it is very moist, and stays moist for several days. An excellent cake to make in advance. Ingredients:
1 cup hazelnuts, chopped |
1 (520 g) package chocolate cake mix (do not add other ingredients on the box) |
1 (92 g) package instant chocolate pudding mix |
4 eggs |
1/2 cup cold water |
1/2 cup cooking oil |
1/2 cup frangelico |
1/2 cup butter |
1/4 cup water |
1 cup sugar |
1/2 cup frangelico |
Directions:
1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze-.
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.
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