Triple Chocolate Rum Cake  Katie
My favorite cake that Momma makes!
Cake:
1 box Devil’s 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
Glaze:
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.
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