Best Double Chocolate Rum Cake Recipes
BACARDI DOUBLE-CHOCOLATE RUM CAKE
Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
- Using an electric mixer, beat at low speed until moistened.
- Beat at medium speed for 2 minutes.
- Stir in 1 cup of chocolate pieces.
- Pour batter into a greased 12-cup Bundt pan.
- Bake 50 to 60 minutes or until cake tests done.
- Cool in pan for 15 minutes.
- Remove from pan and cool on a wire rack.
- Heat raspberry preserves and remaining 1/2 cup of rum.
- Strain through a sieve to remove seeds.
- Place cake on a serving platter.
- Prick surface of cake with a fork.
- Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
- Repeat until all the glaze has been absorbed.
- Combine remaining 1 cup of chocolate pieces and shortening.
- Microwave on high for 1 minute or until melted. Stir until smooth.
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Combine vanilla baking bar and 1 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
CRUZAN DOUBLE CHOCOLATE RUM CAKE
Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
- Whisk together dry cake mix, dry pudding mix and cinnamon. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Fold in chocolate bits and optional nuts. Pour into pan, or divide evenly into mini-Bundt wells.
- Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
- Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
- Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Nutrition Facts : Calories 515.2, Fat 27.2, SaturatedFat 8.6, Cholesterol 83.9, Sodium 586, Carbohydrate 57.9, Fiber 1.4, Sugar 40.8, Protein 5.5
DOUBLE CHOCOLATE RUM CAKE
Steps:
- 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan, 10 inch tube pan or a 10 inch springform pan. Combine cake mix, pudding mix, eggs, 1/2 cup rum, water and oil in a large mixing bowl. Using an electric mixer, beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into the prepared pan. Bake for 50 minutes or until a skewer inserted in the cake comes out clean. Cool in pan for 15 minutes. Remove from pan and let cool on a rack. 2. In a small saucepan, heat preserves and remaining 1/2 cup rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. 3. In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high heat until melted, about 1 minute. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing. Let stand 10 more minutes; Serve and enjoy.
DOUBLE CHOCOLATE RUM CAKE
My husband and I made this one holiday and it became a family favorite instantly! It always disappears quickly or leftovers leave with our guests or family!
Provided by Ruth woolbright
Categories Chocolate
Time 1h10m
Number Of Ingredients 10
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.
DOUBLE CHOCOLATE RUM CAKE
Shared at the April 15 Curious Cuisiners meeting by Robin Parrows
Provided by Louise Casey
Categories Cakes
Time 45m
Number Of Ingredients 8
Steps:
- 1. Make chocolate cake as directed on package. Add 1 cup chocolate chips and 2 teaspoons vanilla to cake mix.
- 2. Bake at 350 degrees F as directed on package.
- 3. Remove cake from oven and let cool a bit. Make sure it is still warm before adding rum. Poke holes into cake and slowly pour rum over cake.
- 4. Mix powdered sugar with some butter and vanilla (a small amount) and whip, add a bit of milk if needed. Pour over top of cake. Add some pecans or walnuts on top (if desired)
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