Double-Chocolate Rum Cake - from the Cake Doctor Book

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Name: Double-Chocolate Rum Cake - from the Cake Doctor Book
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: not set
Ingredients: 1 box Dark Chocolate Cake Mix 18.25 ounces; 1 box Chocolate Pudding Mix 3.9 ounces; 3/4 cup water; 3/4 cup gold rum; 1/2 cup Vegetable oil; 4 large Eggs; 1 package semi-sweet chocolate chips 6 ounces; 2 tablespoons Butter; 2 tablespoons Unsweetened Cocoa Powder; 1/4 cup Heavy whipping cream; 1 cup Confectioners Sugar sifted; 1 teaspoon pure vanilla extract; 1/2 cup Seedless Rasberry, Jam

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INGREDIENTS

1 box Dark Chocolate Cake Mix ; 18.25 ounces
1 box Chocolate Pudding Mix ; 3.9 ounces
3/4 cup water
3/4 cup gold rum
1/2 cup Vegetable oil
4 large Eggs
1 package semi-sweet chocolate chips ; 6 ounces
2 tablespoons Butter
2 tablespoons Unsweetened Cocoa Powder
1/4 cup Heavy whipping cream
1 cup Confectioners Sugar ; sifted
1 teaspoon pure vanilla extract
1/2 cup Seedless Rasberry, Jam

Servings

INSTRUCTIONS

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.

NOTES

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Double-Chocolate Rum Cake - from the Cake Doctor Book

1 box Dark Chocolate Cake Mix 18.25 ounces
1 box Chocolate Pudding Mix 3.9 ounces
3/4 cup water
3/4 cup gold rum
1/2 cup Vegetable oil
4 large Eggs
1 package semi-sweet chocolate chips 6 ounces
2 tablespoons Butter
2 tablespoons Unsweetened Cocoa Powder
1/4 cup Heavy whipping cream
1 cup Confectioners Sugar sifted
1 teaspoon pure vanilla extract
1/2 cup Seedless Rasberry, Jam

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.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 16 Servings

Calories: 586
Calories from Fat: 348 (59%)

Amt Per Serving		% DV

	Total Fat 38.6g	52 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 2.1g
Cholesterol 122.8mg		38 %
Sodium 523.9mg		18 %
Potassium 54.3mg		1 %
Total Carbohydrate 52.4g		15 %
	Dietary Fiber 2g	8 %
	Sugars, other 50.4g
Protein 4.5g		6 %
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.

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Calories per serving: 586

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