Recipes Made with Cake Mixes
Double Chocolate Raspberry Rum Cake
Ingredients
- 1 (18.25 ounce) box chocolate cake mix*
- 1 (3 3/4 ounce) package instant chocolate pudding mix
- 1 cup dark rum, divided
- 3/4 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 (12 ounce) package mini-chocolate chips, divided
- 1 (10 ounce) jar raspberry preserves
- 2 tablespoons shortening
- 1 (1 ounce) square white baking chocolate
Instructions
- Heat oven to 350 degrees F. Grease a 12-cup Bundt pan.
- Combine cake mix, pudding, eggs, 1/2 cup rum, water and oil in a large mixing bowl. Beat at low speed until moistened. Beat at medium speed 2 minutes.
- Stir in 1 cup chocolate chips. Pour into prepared pan.
- Bake for 60 minutes or until cake tests done.
- Cool in pan for 15 minutes. Turn onto serving plate to finish cooling.
- In a small saucepan, melt raspberry preserves. Strain to remove seeds; set seeds aside.
- Reheat set aside seeds with half of the remaining rum. Strain again.
- Gently heat strained raspberry mixture, and stir in reserved rum. Let cool slightly.
- Poke holes into cake top and sides with a fork. Brush raspberry sauce over top and sides of cake until all sauce has been absorbed into the cake (can be a lengthy procedure). Let set for 30 minutes, then prepare chocolate glaze.
- Combine remaining chocolate chips with 2 tablespoons shortening in a microwavable bowl. Heat on HIGH at 30 second intervals until chocolate is melted. Stir until smooth. Spoon over cake.
- Chop white baking chocolate coarsely. Place in a plastic zip-top bag with 1/2 teaspoon shortening. Microwave on HIGH at 10 second intervals until melted. Squeeze until smooth. Cut off tip of bag, then drizzle over chocolate glaze.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.