A deep, rich chocolate cake moistened with butter and rum.
Preheat oven to 325 degrees. Prepare cake as directed on the box, adding the chocolate pudding and half cup of rum. Sprinkle the nuts on the bottom of a greased bundt pan. Pour the batter gently over the nuts. Bake for 55 minutes. Combine the sugar, butter, water and 2 Tbs. rum in a small saucepan and bring to a boil just before the cake is done. Spoon the hot liquid over the hot cake. Let stand for 20 minutes before inverting (removing) the cake onto a cake stand or platter.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 332 | ||
Calories from Fat: 104 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 387.6mg | 13 % | |
Potassium 45.3mg | 1 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 47.4g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 332
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