TRIPLE CHOCOLATE RUM CAKE
Starting with a cake mix, this is an excellent all-occasion cake that looks like it took you hours to make. Fresh raspberries, whipped cream and a dusting of powdered sugar completes this decadent dessert.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
- Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
- Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
- Bake the cake for 45 minutes or until done when tested with a toothpick.
- Pull cake from oven and set it aside on a wire rack.
- Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
- Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
- Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.
Nutrition Facts : Calories 493.5, Fat 25.6, SaturatedFat 7.6, Cholesterol 81.2, Sodium 504.6, Carbohydrate 54.8, Fiber 2.1, Sugar 36.4, Protein 5.7
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.
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
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