Tuesday, February 16, 2016

Chocolate Rum Cake


This Chocolate Rum cake is a new twist on my Aunt Sandy’s Cayman Rum cake! On a recent cruise, I was able to sample a chocolate Tortuga Rum cake, which got my wheels turnin’! “Hmmm, I bet I could do this with Aunt Sandy’s recipe!” This cake is rich, and oh so fudge-y. A rum lover’s delight!

Chocolate Rum Cake


1 box chocolate fudge cake mix

1 3.4oz box Jello instant chocolate fudge pudding mix

1/2 cup Cruzan dark aged rum

4 eggs

1/2 cup cold water

1/2 cup melted coconut oil

1 cup semi-sweet chocolate chips

1 tsp pure vanilla


1 stick unsalted butter

1/8 cup water

1/2 cup sugar

1/4 cup Cruzan dark aged rum

1/2 tsp pure vanilla

Preheat oven to 325. Generously grease a 10″ bundt pan. With a stand mixer (or hand mixer), mix the cake mix, pudding mix, rum, eggs, water, oil, and vanilla until well blended. Stir in the chocolate chips by hand. Pour the batter into the bundt pan. Bake for 50-60 minutes (depending on your oven…mine takes exactly 55 minutes). While the cake is cooling, melt the butter in a sauce pan over medium heat. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum. Let stand a few minutes to cool slightly. Poke some holes in the cooled cake, and pour the glaze into the bundt pan. Let sit about 10-15 minutes (longer if you wish) so the cake can absorb the glaze. Carefully turn the cake onto a large plate or cake stand. You can dust with some powdered sugar for presentation…but, I just dive right in!