Back of the Box Recipes

Captain Morgan's Spiced Rum Chocolate Cake

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  • 1/2 cup butter
  • 1 cup granulated sugar
  • 4 eggs, stirred
  • 1 (16 ounce) can Hershey's chocolate syrup
  • 2 tablespoons Captin Morgan Spiced Rum
  • 1 cup all-purpose flour

Chocolate Rum Glaze

  • 3 ounces semisweet chocolate chips
  • 1/4 cup confectioners' sugar
  • 2 tablespoons sweet butter
  • 2 tablespoons water
  • Pinch of salt
  • 2 tablespoons Captain Morgan Spiced Rum



  1. Heat oven to 350 degrees F.
  2. With mixer, cream butter and sugar; blend in eggs. Add syrup, Spiced Rum and flour. Mix on low speed until butter is well blended. Pour into greased 8 inch cake pan.
  3. Bake for 55 to 60 minutes. Check center for firmness. Burn cake onto wire rack. Ice when cool.

Chocolate Rum Glaze

  1. In double boiler, heat chocolate, sugar, butter water and salt. Stir until smooth. Take off heat and blend in Spiced Rum.
  2. Refrigerate until thickened; about 15 minutes.

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