Triple Chocolate Rum Cake Recipes

TRIPLE CHOCOLATE RUM CAKE

Steps:

• Preheat the oven to 350°F.
• Spray and flour a bundt pan.
• Put cake mix, pudding mix, rum, eggs, milk and oil into a large bowl and beat with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
• Pour batter into prepared pan, then sprinkle the top with chocolate chips and gently swirl them into the batter.
• Bake for 45 minutes, or until done when tested with a toothpick.
• Set cake aside on a wire rack.
• Meanwhile, put butter, rum and sugar into a small pot and bring to a boil.
• Remove from heat and stir in vanilla; set glaze aside.
• While hot cake is still in pan, use a toothpick to poke holes all over.
• Slowly pour reserved glaze over cake and let soak in and cool completely.
• Remove cake from pan, then dust with powdered sugar and serve with raspberries and whipped cream, if desired.

TRIPLE CHOCOLATE RUM CAKE

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.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

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

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.