A swirl of mini chocolate chips runs throughout
this butter rum-soaked tube cake with a shiny coat of chocolate
glaze.
Mini Chips Swirl
Rum Cake
- 1 cup butter or margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
1/2 cup finely chopped nuts
Butter Rum Syrup (recipe follows)
Chocolate Glaze (recipe follows)
- Heat oven to 350°F (175°C). Grease
and flour 10-inch tube pan or 12-cup fluted tube pan.
- In large bowl, beat butter, sugar and
vanilla until light and fluffy. Add eggs, one at a time, beating
well after each addition.
- Stir together flour, baking powder and
salt; add alternately with milk to butter mixture, beating until
smooth.
- Remove 2 cups batter; set aside. Pour
remaining batter into prepared pan.
- In small bowl, stir together small chocolate
chips and nuts; sprinkle evenly over batter in pan.
- Spoon reserved batter over chip-nut mixture;
carefully spread with spatula to cover.
- Bake 65 to 75 minutes or until wooden
pick inserted in center of cake comes out clean. Cool 10 minutes;
remove from pan to wire rack.
- Prepare Butter Rum Syrup. With fork, carefully
pierce top and sides of warm cake. Gradually spoon or brush syrup
onto cake. Allow syrup to dry and cake to cool completely.
- Glaze with Chocolate Glaze.
Makes 12 to 16 servings.
Butter Rum Syrup:
In small saucepan, stir together 1/2 cup granulated sugar, 2
tablespoons butter and 2 tablespoons water. Cook over medium
heat, stirring occasionally, until mixture comes to full rolling
boil; boil 2 minutes. Remove from heat; stir in 1/4 cup rum or
1 teaspoon rum extract plus water to equal 1/4 cup.
Chocolate Glaze:
In small saucepan, combine 1/4 cup water and 3 tablespoons granulated
sugar. Cook over low heat, stirring constantly, until mixture
boils and sugar is dissolved. Remove from heat; stir in 1 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate and 1/2 teaspoon vanilla
extract. Beat with spoon or whisk until well blended. Cool 5
minutes or to spreading consistency. Use immediately.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
