Captain Morgan's Spiced Rum Chocolate Cake
Ingredients
Cake
- 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
Instructions
Cake
- Heat oven to 350 degrees F.
- 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.
- Bake for 55 to 60 minutes. Check center for firmness. Burn cake onto wire rack. Ice when cool.
Chocolate Rum Glaze
- In double boiler, heat chocolate, sugar, butter water and salt. Stir until smooth. Take off heat and blend in Spiced Rum.
- Refrigerate until thickened; about 15 minutes.