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 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. Cake: 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 55-60 minutes. Check center for firmness. Burn cake onto wire rack. Ice when cool.
  4. Chocolate Rum Glaze: In double boiler, heat chocolate, sugar, butter water and salt. Stir until smooth. Take off heat and blend in Spiced Rum.
  5. Refrigerate until thickened; about 15 minutes.