Steps to Make Speedy Chocolate Rum Cake

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Speedy Chocolate Rum Cake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chocolate Rum Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Rum Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chocolate Rum Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate Rum Cake estimated approx 1hr. 15min.

To begin with this recipe, we must first prepare a few components. You can cook Chocolate Rum Cake using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Chocolate Rum Cake:

1. For the Cake
2. (1) 18.25-oz box Chocolate Devil's Food cake mix
3. (1) 3.9-oz box Instant chocolate pudding mix
4. 4 Eggs
5. 1/2 cup Water
6. 1/2 cup Vegetable oil
7. 1/2 cup Dark Bacardi Rum
8. 1/2 cup Pecans ; chopped
9. For the Glaze
10. 1/2 cup Butter
11. 1 cup Sugar
12. 3/4 cup Dark Bacardi Rum (to taste)
13. 1/4 cup Water

Instructions to make to make Chocolate Rum Cake

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 combine the butter, sugar, 1/4 cup of rum, and 1/4 cup of water. Bring mixture to a boil and cook for 2 minutes.
8. Pour immediately over the cake as soon as you remove it from the oven, slowly so the rum glaze doesn't run over the edges of the cake pan.

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