Diva Tasting: Cholate Rum Cake…

Chocolate Rum Cake


1 (18.25 Ounce) Package Chocolate Cake Mix

1 (3.9 Ounce) Package Instant Chocolate Pudding Mix

4 Eggs

½ Cup Water

½ Cup Vegetable Oil

½ Cup White Rum

½ Cup Chopped Walnuts

½ Cup Butter

1 Cup White Sugar

¼ Cup White Rum

¼ Cup Water


Step 1 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.

Step 2 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.

Step 3 Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Step 4 To Make Rum Glaze: In a saucepan combine the butter, 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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s