Best Bacardi Double Chocolate Rum Cake Recipes

CHOCOLATE BACARDI RUM CAKE

Steps:

• Preheat oven to 350 (F).
• Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
• Blend well, then beat at medium mixer speed 2 minutes.
• Turn into prepared pans.
• Bake 30 minutes or until cake tests done. Do not underbake.
• Cool in pans 10 minutes.
• Remove from pans, finish cooling on racks.
• For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
• Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
• Split layers in half horizontally.
• Stack. Spread 1 cup filling between each layer and over top of cake.
• Keep cake chilled and serve cold.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

BACARDI RUM CAKE

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and rum.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.