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. 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.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 box(es) Devil's food cake mix (18.25 oz)
- 1 box(es) instant chocolate pudding mix (3.9 oz)
- 1 teaspoon(s) vanilla extract
- 1/2 cup(s) coffee
- 12 ounce(s) semi-sweet chocolate chips
- 4 large eggs
- 1/2 cup(s) sour cream
- 1/2 cup(s) vegetable oil
- 1/2 cup(s) dark rum
- 1/4 teaspoon(s) ground nutmeg
- 1 cup(s) chopped pecans
Intructions :
- Preheat oven to 325 F. Sift together the cake and pudding mixes.
- In a bowl combine eggs
- sour cream
- oil
- rum
- vanilla
- nutmeg
- and coffee. Beat on low for 1 minute.
- Add cake and pudding mixes. Beat on high for 2 minutes.
- Fold in chocolate chips and nuts.
- Pour batter into a greased and floured Bundt pan.
- Bake for 50 minutes. Check for doneness and bake a little longer if needed but do not overbake.
- Let cool in the pan for 30 minutes. Remove from pan and allow to cool completely. Wrap the cake to retain moisture.
Rated 5/5 based on 86 Reviews
Keyword : recipe-American-Cakes-Bake