Lisa Cox Recipe

Mini Chocolate Raspberry Rum Cakes

By Lisa Cox lisab1966


Rating:
Prep Time:
Cook Time:
Method:
Bake
Comments:

These are always a big hit with family and friends. They make great gifts too.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is BIG on chocolate! The raspberry and rum flavors compliment the chocolate beautifully, with neither being overwhelming. Highly recommended!

Ingredients

1 box
devils food cake mix
4 large
eggs
1 box
chocolate instant pudding
2/3 c
raspberry rum
2/3 c
water
1/2 c
oil
1 c
raspberry preserves
1/2 c
raspberry rum
1/2 c
power sugar
1 pt
fresh raspberries

Directions Step-By-Step

1
Mix together the first 6 ingredients. Pour into greased mini bundt cake pans (or 1 large bundt cake pan) bake at the 350 for 45 minutes
2
While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. Just want it nicely blended and warm. When cakes are done. spoon this glaze on top of the cakes. Let set till cool. Then top with powder sugar and a raspberry

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #raspberry, #chocolate

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78 Comments

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Karen Merritt krnmerritt
Feb 18, 2014
Lisa, I made this cake for work on Valentine's Day. It was a big hit! I made it in a bundt pan. After flipping it out and letting it cool for a few minutes, I spooned/poured the syrup over the cake which I suspended over a plate on a wire rack. I didn't want the bottom saturated. The amount that soaked in was perfect! The flavor wasn't too strong and it was a perfect complement to the cake. The only frustration I had was with the confectioners sugar - it kept soaking into the cake! I applied it twice (so cake was pretty sweet!) and it was still absorbed in the time it took me to get to work! No complaints though! Thanks for sharing!
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Bonnie Porter mztjo
Jan 6, 2014
Sounds like a great idea for Valentine's Day! I've got mini bundt pans so guess what I'll be making next month. I'll let you know how they turn out.
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Sue Corbett lajollasue
Mar 2, 2013
Can you make this into a reg cake? if so how long does it take to bake? Also can you make this into cupcakes?
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Janet Sharon BakersInLove
Feb 27, 2013
I tried this recipe and say it's Family Tested & Approved!
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Janet Sharon BakersInLove
Feb 27, 2013
Made this the other night and it was great!

A few comments: I didn't have raspberry rum, but did have some Stoli Chocolate Raspberry Vodka - yumm!

I used a small 4-serving box of pudding (it was not specified in recipe, so made this assumption).

The recipe made 24 mini bundt cupcakes.

My husband came up with the brilliant idea of adding a cream cheese filling to the center - extra yum factor! I blended about 2 oz cream cheese, 2 Tbl butter, 1/2 tsp vanilla, and enough powdered sugar to get the right consistency. This was enough to pipe into all 24 minis.

The 1-1/2 c of jam/booze glaze was more than enough for the 24 minis. Half of that amount would have sufficed (even though I very generously brushed it on). Perhaps that much is needed when making one big bundt cake, but it was way too much for the minis.

Works best to brush or drizzle on the glaze when cupcakes have cooled slightly, but are still warm - they soak it up better than. Then I piped in the cream cheese filling, topped with a raspberry, and brushed on more glaze. Sprinkled with powdered sugar just right before serving.

Put them in fancy cupcake papers and my guests were very impressed by both the taste and the presentation. If they all only knew how easy these were to make! Thanks for a great recipe - and trust me, adding the cream cheese filling is a great (sinful) addition!