Triple Chocolate Rum Cake Katie

My favorite cake that Momma makes!


1 box Devilís Food cake mix
1 4-ounce box instant chocolate pudding
1 6-ounce package semi-sweet chocolate chips
3 to 5 ounces rum (optional)
4 eggs
4 ounces milk
4 ounces vegetable, canola or corn oil

1 stick butter
2 ounces water
1 cup sugar
2 ounces rum
1 teaspoon vanilla

Mix all the cake ingredients well and bake in a well-greased and floured Bundt pan at 35 degrees for 45 minutes. Near the end of the cooking time, make glaze. Boil the butter. Water, sugar and rum for the glaze. Then add vanilla and keep warm. When cake is finished, remove from oven, leave in pan and pierce small holes all over the bottom so glaze can soak in. Pour glaze over cake while it is still warm in the pan. Let cool completely and then turn pan upside down and remove the cake. Dust with powdered sugar and serve with fresh raspberries and whipped cream.

Go To Previous Page