Chocolate Rum Cake
Chocolate bundt cake soaked in a butter rum sauce for holidays and special celebrations.
Servings: 12 servings
Calories: 424kcal
Ingredients
- 15.25 ounce Chocolate Cake Mix
- 5.9 ounce box Instant Chocolate Pudding
- 1/2 cup softened butter plus more to butter the pan
- 4 eggs
- 1/2 cup Black Spiced Rum
- 1/4 cup water
for the sauce:
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup Black Spiced Rum
- 1/4 cup water
Instructions
- Preheat oven to 350°.
- Butter the bundt pan, coating it very well, set aside.
- Place cake mix, pudding mix, 1/2 cup softened butter, eggs, 1/2 cup rum, 1/4 cup water into a mixer bowl.
- Beat at low speed just until combined, raise to medium speed and beat 2 minutes. Scrape down the bowl and beat another 30 seconds.
- Pour into prepared pan and bake for 45- 50 minutes or until a toothpick inserted into center comes out clean.
- Make the sauce: Add 1/2 cup butter, sugar, 1/4 cup rum, 1/4 cup water to a small pan and bring mixture to a boil, whisking often.
- Loosen cake from pan with a sharp knife.
- Invert onto a serving plate and top with sauce.
- Serve warm or at room temperature.
Notes
Store leftover cake at room temperature covered with plastic wrap up to 3 days or refrigerated up to 6 days.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 49g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 480mg | Fiber: 1g | Sugar: 31g