Chocolate Rum Cake
Cooking Instructions
- 1
Preheat oven to 325 degrees F.
- 2
Grease one 10 inch Bundt cake pan.
- 3
Place 1/2 cup chopped nuts in the bottom of the Bundt pan.
- 4
With an electric mixer, beat cake mix, pudding mix, eggs, 1/2 cup oil, 1/2 cup water, and 1/2 cup rum on high speed for 2 minutes.
- 5
Pour batter into the prepared pan over the top of the chopped nuts.
- 6
Bake at 325 degrees F. for 50-60 minutes.
- 7
For the Rum Glaze.
In a saucepan, melt the butter. Stir in water and sugar. Boil 5 min stirring constantly. Remove from heat. Carefully stir in rum (mixture will splatter).
- 8
Leave cake in pan. Pour half or less of the glaze on the cake when it's removed from the oven. Poke holes to absorb glaze. Do this very slow. Let cool for 15 min then flip the cake over onto a cake dish with a large edge to catch the glaze. Poke morr holes and slowly pour the rest of the glaze onto the cake. Refrigerate if desired. Best to let cake set for a day.
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