Double Choc Rum Cake Recipe Recipe For Deviled

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CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 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, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

BACARDI DOUBLE-CHOCOLATE RUM CAKE



Bacardi Double-Chocolate Rum Cake image

Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored square
4 eggs

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.

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

DOUBLE CHOCOLATE CAKE I



Double Chocolate Cake I image

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

Provided by Syd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

1 ⅓ cups all-purpose flour
1 ½ cups white sugar
2 (1 ounce) squares semisweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ teaspoon red food coloring

Steps:

  • Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  • Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  • Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  • Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.

Provided by Steve P.

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour, sifted
1/2 cup Meyer's dark rum
1 teaspoon baking soda
1/2 lb sweet butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
5 ounces unsweetened chocolate
2 cups granulated sugar
1/4 cup instant espresso coffee powder
3 extra large eggs
1/2 cup boiling water
cold water
1/3 cup Meyer's dark rum

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
  • Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
  • Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
  • Shake out any excess crumbs and set aside.
  • Sift together the flour, baking soda and salt, set aside.
  • Melt chocolate in a small double boiler or microwave on low setting.
  • Set aside to cool slightly.
  • In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
  • Add cold water to the 1 1/2 cup line.
  • Add 1/2 cup of dark rum. Set aside to cool completely.
  • In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
  • Add the eggs one at a time, beating until smooth.
  • Add chocolate and beat to mix well.
  • Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
  • Scrape the bowl with a spatula, and beat until smooth.
  • Pour into pan, smooth the top to make level.
  • Bake for 1 hour 10 minutes.
  • Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
  • Cool in the pan for 15 minutes, then cover with a rack and invert.
  • Remove the pan.
  • Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
  • Leave the cake on the rack to cool.
  • The cake can be served plain, or it is delicious with coffee flavored whipped cream.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 15

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food or dark chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
1 cup whole milk
1 can (14 oz) sweetened condensed milk
1/3 cup rum
1 cup whipping cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  • In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 0 g

RUM AND COLA BIRTHDAY CAKE



Rum and Cola Birthday Cake image

For the over-21 birthday party crowd, this Rum and Cola Birthday Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix and cola. The icing on the cake? Rum buttercream frosting!

Provided by Arlene Cummings

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food or dark chocolate cake mix
1/2 cup vegetable oil
3 eggs
1 1/4 cups cola carbonated beverage
1 cup butter, softened
3 1/2 cups powdered sugar
1/4 cup dark rum
2 tablespoons rum extract

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
  • Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
  • In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.

Nutrition Facts : ServingSize 1 Serving

DOUBLE RUM CAKE



Double Rum Cake image

Make and share this Double Rum Cake recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1/2 cup rum (light or dark)
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup margarine
1/4 cup rum (light or dark)
1/4 cup water

Steps:

  • Preheat oven to 325.
  • Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
  • Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
  • Add the eggs one at a time, beating well after each addition.
  • Evenly distribute the pecans in the bottom of prepared bundt pan.
  • Pour the batter on top of the pecans.
  • Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
  • Do not remove the cake from pan.
  • Make the rum syrup:.
  • In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
  • With a fork, make holes in the top of the cake.
  • Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
  • Invert the pan onto a serving plate.
  • Allow it to sit for several minutes.
  • The cake will loosen from the pan.

Nutrition Facts : Calories 520.8, Fat 26.7, SaturatedFat 4.1, Cholesterol 71.4, Sodium 518.6, Carbohydrate 59.3, Fiber 0.9, Sugar 43.6, Protein 4.5

CRUZAN DOUBLE CHOCOLATE RUM CAKE



Cruzan Double Chocolate Rum Cake image

Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too

Provided by DrGaellon

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1 (18 1/2 ounce) box chocolate cake mix, dry
1 (3 3/4 ounce) box instant chocolate pudding mix (not sugar-free, dry)
1/8 teaspoon ground cinnamon
3/4 cup whole milk
1/2 cup vegetable oil, plus
1 tablespoon vegetable oil
1/4 cup cruzan dark rum
4 large eggs, beaten
1 teaspoon almond extract
3/4 lb semi-sweet chocolate bit
3/4 cup chopped nuts (walnuts, pecans, hazelnuts, or a combination) (optional)
1/2 cup butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup cruzan dark rum
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
  • Whisk together dry cake mix, dry pudding mix and cinnamon. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Fold in chocolate bits and optional nuts. Pour into pan, or divide evenly into mini-Bundt wells.
  • Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
  • Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
  • Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.

Nutrition Facts : Calories 515.2, Fat 27.2, SaturatedFat 8.6, Cholesterol 83.9, Sodium 586, Carbohydrate 57.9, Fiber 1.4, Sugar 40.8, Protein 5.5

RUM MOCHA CHOCOLATE CAKE



Rum Mocha Chocolate Cake image

Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.

Provided by VIKIZW

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 10

Number Of Ingredients 18

1 ¾ cups cake flour
3 teaspoons baking powder
1 pinch salt
4 teaspoons instant coffee granules
½ cup unsweetened cocoa powder
¾ cup boiling water
½ cup butter or margarine, softened
1 cup white sugar
3 eggs
1 ½ teaspoons rum
¼ cup milk
3 cups confectioners' sugar
5 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
⅓ cup boiling water
3 tablespoons butter or margarine, softened
½ teaspoon vanilla extract
½ teaspoon rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 80.9 g, Cholesterol 89.8 mg, Fat 15.5 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.2 g, Sodium 223.8 mg, Sugar 57.5 g

DEVIL'S FOOD CAKE SOAKED IN RUM



Devil's Food Cake Soaked in Rum image

A Rich rum Chocolate cake! Check out my drunken cherries recipe and use the left over Rum for the soaking. And use the Cherries as a garnish. Check out my Recipe #51345!

Provided by Rita1652

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups sifted flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup vegetable shortening or 1/2 cup of softened butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs, lightly beaten
3 ounces chocolate, melted
3 -6 ounces dark rum

Steps:

  • Mix flour, soda, salt and sugar into food processor.
  • Pulse with metal blade; set aside.
  • Cream shortening in mixer until soft.
  • Add sifted dry ingredients and 3/4 cups milk.
  • Mix till well blended.
  • Add vanilla, eggs, and melted chocolate, and remaining milk.
  • Beat 1 minute longer.
  • Pour into well greased and floured 2 9-inch layer pans.
  • Bake in 350 degreeee oven for 30 minutes.
  • Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
  • Let rest for 30 minutes or overnight.
  • Then frost with my Recipe #51345.

Nutrition Facts : Calories 385.7, Fat 16.1, SaturatedFat 6.2, Cholesterol 43.3, Sodium 342.7, Carbohydrate 52.9, Fiber 2.1, Sugar 31.4, Protein 5.8

DOUBLE CHOCOLATE CAKE II



Double Chocolate Cake II image

If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!

Provided by Sally E. Forsythe

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 11

⅓ cup vegetable oil
2 (1 ounce) squares semi-sweet chocolate
1 egg
1 cup white sugar
¾ cup milk
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g

RUM CAKE II



Rum Cake II image

This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!

Provided by Brenda Benzar Butler

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 13

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 teaspoon rum flavored extract
1 cup butter
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
  • Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
  • To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 64.3 g, Cholesterol 123.6 mg, Fat 28.1 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 288.2 mg, Sugar 43.9 g

MINI CHOCOLATE RUM CAKES



Mini Chocolate Rum Cakes image

Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 12

Number Of Ingredients 10

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup fat-free buttermilk
2/3 cup vegetable oil
1/2 cup dark rum
3 eggs
1 1/2 cups miniature semisweet chocolate chips
6 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1 tablespoon dark rum
4 oz white baking chocolate bars or squares, chopped

Steps:

  • Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
  • Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
  • Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
  • In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg

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From bigoven.com


THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
2019-09-08 Grease well a 12-cup (10-inch) bundt pan and set aside. To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter, …
From prettysimplesweet.com


BACARDI DOUBLE CHOCOLATE RUM CAKE - CREATE THE MOST ...
All cool recipes and cooking guide for Bacardi Double Chocolate Rum Cake are provided here for you to discover and enjoy ... Easter Desserts Cake Easy Dessert Ideas For Kids Easy Greek Desserts To Make Ancient Greek Desserts Recipes Authentic Greek Desserts Greek Desserts Galaktoboureko Soup Recipes. Meatball Recipe With Mushroom Soup Healthy Creamy …
From recipeshappy.com


DOUBLE DOSE RUM CAKE MADE WITH DARK RUM, BOXED MIX AND …
Cake. one 18.25 ounce box yellow cake mix. one 3.4-ounce box instant vanilla pudding mix. 4 large eggs. 1/2 cup water. 1/2 cup canola or vegetable oil. 1/2 cup dark rum (I used Meyer’s Dark Rum) 2 to 3 teaspoons vanilla or coconut extract (I used coconut)
From allcreated.com


RUM BALL CAKE RECIPE - THERESCIPES.INFO
Old English Fruit Cake hot www.yummly.com. butter, brown sugar, eggs, all purpose flour, ground...
From therecipes.info


DOUBLE CHOCOLATE RUM CAKE RECIPE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Double Chocolate Rum Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


DOUBLE-CHOCOLATE RUM CAKE - COMPLETERECIPES.COM
2007-09-26 My Grandmother's recipe calls for greasing a 10 in tube pan. I use a 12-cup bundt pan with excellent results. 1.Combine cake mix, pudding mix, eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a large mixing bowl. Beat at low speed until ingrediants are moistened. Then two minutes at medium speed. Stir in 1 cup of the chocolate chips ...
From completerecipes.com


PAULA DEEN DOUBLE RUM CAKE - THERESCIPES.INFO
Paula Deen Mac and Cheese new www.yummly.com. elbow macaroni, butter, half and half, large eggs, sour...
From therecipes.info


CHOCOLATE RUM CAKE | DIXIE CRYSTALS - RECIPES
Directions. Preheat oven to 310°F. Butter and flour a 10-inch Bundt cake pan. Set aside. 1. In a large bowl whisk flour, sugar, cocoa, baking soda, and salt. Set aside. 2. In another large bowl, whisk eggs, buttermilk, and vanilla. Add oil and whisk until …
From dixiecrystals.com


CHOCOLATE CHUNK RUM CAKE - THE SEASONED MOM
2015-12-13 Preheat oven to 325 degrees F. Grease and flour tube or Bundt pan. Mix first 6 ingredients (cake mix through rum) together in a large bowl. Fold in chocolate chips. Pour batter into prepared pan. Bake 55 minutes - 1 hour, or until toothpick inserted in center comes out clean.
From theseasonedmom.com


DOUBLE CHOCOLATE RUM CAKE - PLAIN.RECIPES
Directions. Preheat oven to 350 degrees. Grease 10-inch tube pan or spring form pan. Combine cake mix, pudding mix, 1/2 cup of BACARDI(R) Select Rum, water and oil in bowl.
From plain.recipes


GRANDPA'S CHOCOLATE-RUM CAKE RECIPE | MYRECIPES
Step 2. Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings. Step 3. Pour batter into 2 greased and floured 9-inch round cakepans. Step 4.
From myrecipes.com


DOUBLE-CHOCOLATE RUM CAKE RECIPE - BAKERRECIPES.COM
What Makes This Double-chocolate Rum Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double-chocolate Rum Cake. Ready to make this Double-chocolate Rum Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes ...
From bakerrecipes.com


DOUBLE CHOCOLATE RUM CAKE RECIPE - COOKEATSHARE
CAKE: Dump all ingredients except chocolate chips into bowl and mix for 2 min. Mix in chocolate chips. Pour into prepared pan. Bake at 350 for 50-55 min or possibly till done. When done, let cold for 10-20 min and invert onto cake. Poke …
From cookeatshare.com


DOUBLE CHOC CAKE RECIPES ALL YOU NEED IS FOOD
Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
From stevehacks.com


CHOCOLATE RUM CAKE - FOOD FUN & FARAWAY PLACES
2019-06-27 Preheat oven to 325º F (165 degrees C). Grease one 10 inch Bundt cake pan or use cooking spray. In a large bowl with an electric mixer, beat cake mix, pudding mix, eggs, oil, half cup of water, and a half cup rum on high speed for 2 minutes. Add 1 cup of bacon, 1 cup of chocolate chips, and a half cup of peanut butter chips, and stir to ...
From kellystilwell.com


BACARDI DOUBLE-CHOCOLATE RUM CAKE RECIPE
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 until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining ½ cup of rum.
From recipeland.com


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