Double Chocolate Rum Cake Recipe Recipe Cards

BACARDI DOUBLE-CHOCOLATE RUM CAKE

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.

CHOCOLATE RUM CAKE

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.

CHOCOLATE BACARDI RUM CAKE

Steps:

• Preheat oven to 350 (F).
• Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
• Blend well, then beat at medium mixer speed 2 minutes.
• Turn into prepared pans.
• Bake 30 minutes or until cake tests done. Do not underbake.
• Cool in pans 10 minutes.
• Remove from pans, finish cooling on racks.
• For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
• Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
• Split layers in half horizontally.
• Stack. Spread 1 cup filling between each layer and over top of cake.
• Keep cake chilled and serve cold.

DOUBLE-CHOCOLATE RUM CAKE - FROM THE CAKE DOCTOR BOOK

Steps:

• Cake: Preheat oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with some of the cake mix. Set the pan aside. Place the cake mix, pudding mix, 3/4 cup water, 1/2 cup of rum and 4 eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stope the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping the sides again if needed. The batter should look thick and smooth. Fold in the chocolate chips, distributing them evenly into the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it on serving platter to cool. After the cake is cooled, poke holes in the top of the cake with a wooden skewer or toothpick. Spoon the hot raspberry sauce over the cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Raspberry Sauce: Meanwhile, prepare the raspberry jam and rum in a small saucepan over low heat. Heat, stirring constantly, until the jam is melted, 2 minutes. Shiny Chocolate Glaze: Melt the butter in a small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth. Spoon glaze over the cooled cake.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 325. Sift together the cake and pudding mixes.
• 2. In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low 1 minute.
• 3. Add cake and pudding mixes and beat on high for 2 minutes. Fold in chocolate chips and nuts.
• 4. Pour batter into a greased and floured bundt pan and bake for 50 minutes. Check for doneness and bake a little longer if needed, but do not over bake.
• 5. Let cool in pan 30 minutes. Remove from pan and allow to cool completely. Wrap cake to retain moisture.

CRUZAN DOUBLE CHOCOLATE RUM CAKE

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.