Mini Chocolate Rum Cakes Recipes
CHOCOLATE RUM CAKE
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
Provided by Suzanne Stull
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g
MINI CHOCOLATE RASPBERRY RUM CAKES
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
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!
MINI RUM CAKES
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. -Dona M. Hoffman, Addison, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set. , Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.
Nutrition Facts : Calories 238 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 320mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
MINI RUM CAKES
I make these great little cakes for a special dinner I share all my recipes on different web sights and I get all kinds of comments on them
Provided by Patsy Fowler
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325.
- 2. Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
- 3. To make the glaze: Combine the sugar, butter and rum in a saucepan.
- 4. Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
- 5. When cakes are finished baking, allow to cool several minutes, then remove from tins.
- 6. Transfer cakes into a wide dish with edges (such as a casserole dish).
- 7. While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
- 8. (I like to do half of the glaze, wait a minute, then add the rest).
- 9. After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
- 10. Notes: I used some of the batter to make a 8 inch round cake to.
- 11. I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.
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