MINI CHOCOLATE RASPBERRY RUM CAKES

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Mini Chocolate Raspberry Rum Cakes image

This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.

Provided by Lisa Cox

Categories     Chocolate

Time 1h5m

Number Of Ingredients 10

1 box Devil's food cake mix (15.25 oz)
4 large eggs
1 box chocolate instant pudding (3.9 oz)
2/3 c raspberry rum
2/3 c water
1/2 c vegetable oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c powdered sugar
1 pt fresh raspberries

Steps:

  • 1. Mix together the first 6 ingredients.
  • 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
  • 3. Bake at the 350 for 45 minutes.
  • 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
  • 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
  • 6. Then top with powder sugar and raspberry.
  • 7. Enjoy!

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