Double Chocolate Rum Cake Recipe

Name: Double Chocolate Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 1/2 ounces chocolate cake mix 1 package; 1 1/2 ounces chocolate instant pudding mix 1 package; 1/2 cup BACARDI(R) Select Rum; 3/4 cup water; 1/2 cup vegetable oil; 12 ounces semi-sweet chocolate chips package, divided; 1 cup raspberry preserves; 1/2 cup BACARDI(R) Select Rum; semi-sweet chocolate chips Remainder from cake recipe; 2 tablespoons shortening; 1 ounce white chocolate

Servings: persons

18 1/2 ounces chocolate cake mix 1 package
1 1/2 ounces chocolate instant pudding mix 1 package
1/2 cup BACARDI(R) Select Rum
3/4 cup water
1/2 cup vegetable oil
12 ounces semi-sweet chocolate chips package, divided
1 cup raspberry preserves
1/2 cup BACARDI(R) Select Rum
semi-sweet chocolate chips Remainder from cake recipe
2 tablespoons shortening
1 ounce white chocolate

1
Preheat oven to 350 degrees. Grease 10-inch tube pan or spring form pan.
2
Combine cake mix, pudding mix, 1/2 cup of BACARDI(R) Select Rum, water and oil in bowl. Using an electric mixer, beat at a low speed until moistened. Beat for 2 minutes at a medium speed then stir in 1 cup of chocolate chips.
3
Pour batter into pan and cook 50 minutes. Cool in pan 15 minutes then remove from pan and cool on rack.
4
In small saucepan, heat preserves and BACARDI(R) Select Rum. Strain through sieve to remove seeds.
5
Place cake on serving plate and prick surface of cake with fork. Brush glaze evenly over cake, until all glaze has been absorbed.
6
In a glass bowl combine remaining chocolate chips and shortening. Microwave on medium high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.)
7
Spoon chocolate icing over cake. Let stand 10 minutes.
8
Melt white chocolate and drizzle on top of chocolate icing.

1542

kcal

Calories

103

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 1/2 ounces chocolate cake mix 1 package, 1 1/2 ounces chocolate instant pudding mix 1 package, 1/2 cup BACARDI(R) Select Rum, 3/4 cup water, and more.

Yes, Double Chocolate Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions