Triple Chocolate Rum Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Starting with a cake mix, this is an excellent all-occasion cake that looks like it took you hours to make. Fresh raspberries, whipped cream and a dusting of powdered sugar completes this decadent dessert. Ingredients:
1 (18 ounce) box chocolate cake mix |
1 (2 7/8 ounce) box instant chocolate pudding mix |
1/2 cup rum |
4 eggs |
1/2 cup low-fat milk |
1/2 cup canola oil |
1 cup semi-sweet chocolate chips |
4 tablespoons butter |
1/2 cup rum |
1/2 cup sugar |
1/4 teaspoon vanilla |
powdered sugar |
fresh raspberry |
whipped cream |
Directions:
1. Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's Pan Release, Professional Pan Coating (Better Than Pam Spray!) ).
2. Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
3. Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
4. Bake the cake for 45 minutes or until done when tested with a toothpick.
5. Pull cake from oven and set it aside on a wire rack.
6. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
7. Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
8. Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.
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