double chocolate rum cake
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 box Devil's food cake mix (18.25 oz)
- 1 box instant chocolate pudding mix (3.9 oz)
- 1 teaspoon vanilla extract
- 1/2 cup coffee
- 12 ounces semi-sweet chocolate chips
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/4 teaspoon ground nutmeg
- 1 cup 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.
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Step 1Preheat oven to 325 F. Sift together the cake and pudding mixes. -
Step 2In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low for 1 minute.
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Step 3Add cake and pudding mixes. Beat on high for 2 minutes.
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Step 4Fold in chocolate chips and nuts.
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Step 5Pour batter into a greased and floured Bundt pan.
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Step 6Bake for 50 minutes. Check for doneness and bake a little longer if needed but do not overbake.
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Step 7Let cool in the pan for 30 minutes. Remove from pan and allow to cool completely. Wrap the cake to retain moisture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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