Real Recipes From Real Home Cooks ®

double chocolate rum cake

(3 ratings)
Blue Ribbon Recipe by
Ruth woolbright
Houston, TX

My husband and I made this one holiday, and it became a family favorite instantly! It always disappears quickly, or leftovers leave with our guests or family.

Blue Ribbon Recipe

This chocolate rum cake shows how a box of Devil's Food cake mix can be transformed. Once baked, it's a smooth and chocolaty cake that's moist. Coffee enhances the chocolate flavor, and the dark rum flavor is not overpowering. We enjoyed the crunch of the pecans. Very rich, no frosting is needed. We dusted ours with powdered sugar, but that's optional.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For double chocolate rum cake

  • 1 box
    Devil's food cake mix (18.25 oz)
  • 1 box
    instant chocolate pudding mix (3.9 oz)
  • 1 tsp
    vanilla extract
  • 1/2 c
  • 12 oz
    semi-sweet chocolate chips
  • 4 lg
  • 1/2 c
    sour cream
  • 1/2 c
    vegetable oil
  • 1/2 c
    dark rum
  • 1/4 tsp
    ground nutmeg
  • 1 c
    chopped pecans

How To Make double chocolate rum cake

Test Kitchen Tips
If you can only find a 15.25 oz box of mix, add 3 oz (1/2 cup) flour to the mix. Or buy 2 boxes, and take 3 oz of mix from the second box.
  • Sifted cake mix and chocolate pudding in a bowl.
    Preheat oven to 325 F. Sift together the cake and pudding mixes.
  • Eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee in a bowl.
    In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low for 1 minute.
  • Cake mix added to the bowl.
    Add cake and pudding mixes. Beat on high for 2 minutes.
  • Folding in chocolate chips and nuts.
    Fold in chocolate chips and nuts.
  • Batter poured into a prepared Bundt pan.
    Pour batter into a greased and floured Bundt pan.
  • Baking the chocolate cake.
    Bake for 50 minutes. Check for doneness and bake a little longer if needed but do not overbake.
  • Chocolate Bundt cake cooling.
    Let cool in the pan for 30 minutes. Remove from pan and allow to cool completely. Wrap the cake to retain moisture.

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