Double-Chocolate Rum Cake Recipe - Cooking Index
Double-Chocolate Rum Cake Recipe - Cooking Index
| 1 | Chocolate cake mix (18 1/2 oz) | |
| 1 | Instant chocolate pudding | |
| 4 | Eggs | |
| 1 cup | 237ml | Dark rum |
| 3/4 cup | 177ml | Water plus 1 teaspoon |
| 1/2 cup | 118ml | Vegetable oil |
| 1 | Chocolate chips | |
| 1 | Raspberry preserves | |
| 2 tablespoons | 30ml | Shortening |
| 1 oz | 28g | Vanilla baking bar |
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 cup of the rum, 3/4 cup of the water and the oil in a large mixing bowl. Beat at low speed until ingredients are moistened. Then two minutes at medium speed. Stir in 1 cup of the chocolate chips. Pout batter into prepared pan. Bake 50 to 60 minutes. Cool in pan 15 minutes. Remove from pan, finish cooling on a wire rack.
2. In a small saucepan, heat preserves and remaining 1/2 cup rum to make glaze. Strain through sieve to remove seeds. Place cake on serving plate. Prick the surface of the cake with a fork, or a tooth pick. (I use this time to vent frustrations) Brush the raspberry glaze evenly over the cake. Use all the glaze. It does take a few minutes to do this. Just make sure its evenly applied.
3. In a bowl, combine remaining 1 cup of chocolate chips and shortening. Microwave on high 1 minute. (I know, my Grandma never had a Microwave, I just updated the recipe, because in this case the technology makes this process painless and quick, and I'm less likely to burn the chocolate.) Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
4. In a small bowl, combine vanilla baking bar and remaining 1 teaspoon of water. Microwave on high 30 seconds (or until melted). Drizzle vanilla icing over the chocolate icing. Grandma always served this tasty morsel with very strong coffee.
Source:
"Dinner and a Movie" on TBS
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