Rum Chocolate Orange Cake

1. 1

   Finely chop the half the chocolate orange

2. 2

   Make cake mix as directed, adding the eggs & the finely chopped chocolate gradually

3. 3

   Grease & flour a cake tray (round ones are better), and pour in cake mix

4. 4

   Bake for 45 minutes at 170*C (325*F), or until skewer/toothpick test comes out of cake reasonably clean

5. 5

   When cake comes out of the oven, leave to cool for 10 minutes and prepare glaze

6. 6

   FOR THE GLAZE: add butter to pan and melt, then add sugar and water, boil for 5 minutes.

7. 7

   Let it cool down for a few minutes, then slowly add rum (its important not to add rum when too hot as it'll boil off)

8. 8

   Use fork and make many holes in cake, slowly cover in rum, use knife to open up large parts of cake and pour in rum.

9. 9

   Do this very slowly and the glaze will soak into the cake.

10. 10

    Its alright to drench the cake & leave overnight (on the side & covered, not refrigerated), and it'll be even better the next day.

* Per serving · 4 servings · Values may vary.

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