Chocolate Rum Cake
A spirited, glazed chocolate rum Bundt® cake, perfect for the winter holidays.
1/2 cup chopped nuts
1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package instant chocolate pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup butter
1 cup granulated sugar
1/4 cup white rum
1/4 cup water
- Preheat oven to 325°F (160°C). Grease a 9 or 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, water, and the rum on high speed for 2 minutes. Pour batter into prepared Bundt® pan over the chopped nuts.
- Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan and drizzle with Rum Glaze.
- For Rum Glaze: In a saucepan combine the butter, sugar, rum and water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Makes 12 to 15 servings.