Triple Chocolate Rum Cake
Why I Love This Recipe
A hint of rum lends it an air of festiveness, and the chocolate pudding ensures a moist, velvety texture. Fresh raspberries, whipped cream and a dusting of powdered sugar complete this decadent dessert.
Per serving (3 oz-wt.): 320 calories (160 from fat), 18g total fat, 5g saturated fat, 4g protein, 32g total carbohydrate (1g dietary fiber, 24g sugar), 40mg cholesterol, 280mg sodium
Ingredients You'll Need
1 (18.25-ounce) box chocolate cake mix
1 (2.8-ounce) box chocolate flavored instant pudding
1/2 cup rum
1/2 cup lowfat milk
1/2 cup canola oil
1 cup semi-sweet chocolate chips
4 tablespoons butter
1/2 cup rum
1/2 cup unbleached natural cane sugar
1/4 teaspoon vanilla extract
Powdered sugar (optional)
Whipped cream (optional)
Preheat oven to 350°F. Spray and flour a bundt pan. Put cake mix, pudding mix, rum, eggs, milk and oil into a large bowl and beat with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes. Pour batter into prepared pan, then sprinkle the top with chocolate chips and gently swirl them into the batter. Bake for 45 minutes, or until done when tested with a toothpick. Set cake aside on a wire rack. Meanwhile, put butter, rum and sugar into a small pot and bring to a boil. Remove from heat and stir in vanilla; set glaze aside.
While hot cake is still in pan, use a toothpick to poke holes all over. Slowly pour reserved glaze over cake and let soak in and cool completely. Remove cake from pan, then dust with powdered sugar and serve with raspberries and whipped cream, if desired.