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Chocolate Coconut Rum Cake recipe for sharona1x2 or anyone else who would like it. Prep is 10 minutes and Total cook time: One hour and ten minutes.
Ingredients for cake:
1 (18.25 - 18.75) package of Dark chocolate cake mix
1 package of Chocolate instant puddling
4 eggs
1/2 cup of milk or heavy cream or half and half ( I used heavy cream)
1/2 cup vegetable oil
3/4 cup coconut rum
1 cup semi-sweet chocolate chip morsels
1/2 cup chopped pecans ( optional if you want the bottom of your cake to have a crunch to it.
Directions:
Preheat oven to 325 degrees F. Grease one 10 inch Bundt pan. Place chopped nuts if using them into bottom of pan. With an electric mixer beat cake mix, pudding mix, eggs, milk (or cream), oil, chocolate chips and rum on high speed for two minutes. Pour batter into the prepared pan and chopped nuts if using them.
Bake for one hour and and check with a toothpick to make sure cake is set. After making sue cake is set poke with a fork gently all over still panned cake. Then on the stove top make the Rum glaze: In a sauce pan combine: 1/2 cup of butter, 1/2 cup of coconut rum, 1/4 cup water, and 1 cup white (granulated) sugar. Over medium heat and stirring occasionally bring mix to a boil for 2 minutes and pour immediately over the still warm cake. Let the mixture be absorbed completely before removing cake from pan about 10 minutes. Top with flaked coconut and drizzle with melted chocolate. And enjoy.
Ingredients for cake:
1 (18.25 - 18.75) package of Dark chocolate cake mix
1 package of Chocolate instant puddling
4 eggs
1/2 cup of milk or heavy cream or half and half ( I used heavy cream)
1/2 cup vegetable oil
3/4 cup coconut rum
1 cup semi-sweet chocolate chip morsels
1/2 cup chopped pecans ( optional if you want the bottom of your cake to have a crunch to it.
Directions:
Preheat oven to 325 degrees F. Grease one 10 inch Bundt pan. Place chopped nuts if using them into bottom of pan. With an electric mixer beat cake mix, pudding mix, eggs, milk (or cream), oil, chocolate chips and rum on high speed for two minutes. Pour batter into the prepared pan and chopped nuts if using them.
Bake for one hour and and check with a toothpick to make sure cake is set. After making sue cake is set poke with a fork gently all over still panned cake. Then on the stove top make the Rum glaze: In a sauce pan combine: 1/2 cup of butter, 1/2 cup of coconut rum, 1/4 cup water, and 1 cup white (granulated) sugar. Over medium heat and stirring occasionally bring mix to a boil for 2 minutes and pour immediately over the still warm cake. Let the mixture be absorbed completely before removing cake from pan about 10 minutes. Top with flaked coconut and drizzle with melted chocolate. And enjoy.