Best Cruzan Double Chocolate Rum Cake Recipes

DOUBLE-CHOCOLATE RUM CAKE - FROM THE CAKE DOCTOR BOOK

Steps:

• Cake: Preheat oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with some of the cake mix. Set the pan aside. Place the cake mix, pudding mix, 3/4 cup water, 1/2 cup of rum and 4 eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stope the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping the sides again if needed. The batter should look thick and smooth. Fold in the chocolate chips, distributing them evenly into the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it on serving platter to cool. After the cake is cooled, poke holes in the top of the cake with a wooden skewer or toothpick. Spoon the hot raspberry sauce over the cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Raspberry Sauce: Meanwhile, prepare the raspberry jam and rum in a small saucepan over low heat. Heat, stirring constantly, until the jam is melted, 2 minutes. Shiny Chocolate Glaze: Melt the butter in a small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth. Spoon glaze over the cooled cake.

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.

CHOCOLATE RUM CAKE

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
• Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
• Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
• Shake out any excess crumbs and set aside.
• Sift together the flour, baking soda and salt, set aside.
• Melt chocolate in a small double boiler or microwave on low setting.
• Set aside to cool slightly.
• In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
• Add cold water to the 1 1/2 cup line.
• Add 1/2 cup of dark rum. Set aside to cool completely.
• In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
• Add the eggs one at a time, beating until smooth.
• Add chocolate and beat to mix well.
• Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
• Scrape the bowl with a spatula, and beat until smooth.
• Pour into pan, smooth the top to make level.
• Bake for 1 hour 10 minutes.
• Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
• Cool in the pan for 15 minutes, then cover with a rack and invert.
• Remove the pan.
• Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
• Leave the cake on the rack to cool.
• The cake can be served plain, or it is delicious with coffee flavored whipped cream.

CHOCOLATE RUM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
• In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 325. Sift together the cake and pudding mixes.
• 2. In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low 1 minute.
• 3. Add cake and pudding mixes and beat on high for 2 minutes. Fold in chocolate chips and nuts.
• 4. Pour batter into a greased and floured bundt pan and bake for 50 minutes. Check for doneness and bake a little longer if needed, but do not over bake.
• 5. Let cool in pan 30 minutes. Remove from pan and allow to cool completely. Wrap cake to retain moisture.