Double-Chocolate Rum Raspberry Cake
Cheri Clotiaux Stringer (source unknown)
Yield: 16 servings
Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (18.5oz) pkg plain devil's food or chocolate cake mix
1 (3.4oz) pkg chocolate instant pudding mix
3/4 cup water
1/2 cup gold rum
1/2 cup vegetable oil (canola, corn, safflower, soybean or sunflower)
4 eggs
1 (6oz) pkg or 1 cup semisweet chocolate chips
Raspberry Sauce
1/2 cup seedless raspberry jam
1/4 cup gold rum
Topping
2 Tbsp butter
2 Tbsp unsweetened cocoa powder
1/4 cup heavy (whipping) cream
1 cup confectioners' sugar, sifted
1 tsp pure vanilla extract
Cake: Preheat oven to 350˚F. Lightly mist a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour.
Yield: 16 servings
This is a chocolate chip rum cake, covered with raspberry rum sauce and topped with a chocolate glaze. A triple pleasure and as a bonus, the cake seems to improve with flavor each day. (Sept 2000)
Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (18.5oz) pkg plain devil's food or chocolate cake mix
1 (3.4oz) pkg chocolate instant pudding mix
3/4 cup water
1/2 cup gold rum
1/2 cup vegetable oil (canola, corn, safflower, soybean or sunflower)
4 eggs
1 (6oz) pkg or 1 cup semisweet chocolate chips
Raspberry Sauce
1/2 cup seedless raspberry jam
1/4 cup gold rum
Topping
2 Tbsp butter
2 Tbsp unsweetened cocoa powder
1/4 cup heavy (whipping) cream
1 cup confectioners' sugar, sifted
1 tsp pure vanilla extract
Cake: Preheat oven to 350˚F. Lightly mist a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour.
Place the cake mix, pudding mix, water, rum, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape sides and beat additional 2-3 minutes on medium speed. Fold in chocolate chips, distributing evenly in the batter. Pour into prepared pan and place on rack in the middle of the oven. Bake 50-55 minutes or until cake begins to pull away from the sides. Remove and cool on wire rack for 20 minutes. Turn cake out onto serving plate to cool.
To make the raspberry sauce, melt raspberry jam and rum in a small saucepan over low heat, stirring constantly until jam is melted (about 2 minutes).
Poke holes in the top of the cake with a wooden skewer or toothpick. Spoon the hot raspberry sauce over the cake.
Topping: Melt butter in a small heavy saucepan over low heat. Add cocoa powder and cream and stir until the mixture thickens (2 minutes). Do not boil. Remove the pan from the heat and stir in the confectioners’ sugar and vanilla until the mixture is smooth. Spoon the glaze over the cake. Allow glaze to set and the cake to cool completely before slicing.
Store cake, covered in plastic wrap or in plastic cake server in the refrigerator for up to 1 week, or freeze it, wrapped in aluminum foil for up to 6 months. Thaw the cake overnight in the refrigerator before serving.