4 replies to this topic

[Ineedacatscan]

1 18.25-oz box Chocolate Devil's Food cake mix
1 3.9-oz box Instant chocolate pudding mix
4 Eggs
1/2 cup Water
1/2 cup Vegetable oil
1/2 cup Golden Rum
1/2 cup Butter
1 cup Sugar
1/2 cup Golden Rum
1/4 cup Water

1. Preheat oven to 325 degrees F (165 degrees C).

2. Grease one 10 inch Bundt cake pan.


3. With an electric mixer, beat cake mix, pudding mix, eggs, .5 cup oil, .5 cup water, and .5 cup golden rum on high speed for 2 minutes.

4. Pour batter into the prepared pan over the top of the chopped nuts.

5. Bake at 325 degrees F (165 degrees C) for 50-60 minutes.

6. Slowly pour Rum Glaze over the cake as soon as you remove it from the oven (see Rum Glaze Directions below).

7. Let cake stand for 30 minutes and then turn out onto a serving dish.


Rum Glaze Directions:

Poke holes in cake With skewer or meat thermometer probe. In a saucepan combine .5 cup butter, 1 cup sugar and .25 cup of water. Bring mixture to a boil and cook for 2 minutes. Remove from heat add the .5 cups rum. Stir to combine. . Pour immediately over the cake as soon as you remove it from the oven, slowly so the rum glaze doesn't run over the edges of the cake pan.


Let stand overnight. It’s worth waiting for.


She genuinely wants to know what you think if you make it.

[Hines]

Golden Rum, that's different than dark rum?

[Ineedacatscan]

We’ve always used dark rum.... not sure why that is. I don’t question it.

[Hillbilly Deluxe]

Thanks!

[davelew]

You can also substitute coffee liqueur for the rum.  I might actually prefer rum cakes made with kahlua.