Double Glazed Rum Raisin Chocolate Cake

Devils food cake with California raisins twice glazed with vanilla and chocolate.

Prep: 20 min | Bake: 30 min | Yield: 1 cake

Ingredients

Cake

• 1 (18.25 ounce) box devils food cake mix*
• 3 eggs
• 1 (8 ounce) container sour cream
• 1/2 cup water
• 1/4 cup rum or water
• 1 cup California raisins

Glaze

• 1/2 cup white chocolate chips
• 4 teaspoons oil, divided
• 1/4 cup semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees F. Generously grease and flour** a 12 cup Bundt pan.

Cake

1. In large mixer bowl, combine all cake ingredients except raisins. Mix at low speed until moistened. Mix at medium speed 2 minutes.
2. Stir in raisins. Pour into pan.
3. Bake at 350 degrees F for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pan for 10 minutes.
5. Remove from pan onto wire cooling rack. Cool completely.

Glaze

1. In small saucepan, melt white vanilla chips over very low hear; stir in 1 tablespoon oil. Drizzle over cooled cake.
2. In another small saucepan, melt semi-sweet chocolate chips over very low heat; stir in 1 teaspoon oil.
3. Drizzle over vanilla glaze.
4. Let stand until chocolate is set, about 1 hour.
5. Decorate with dark and white chocolate curls.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

** For best results, use our Pan Release!

Nutrition

Per serving: Calories 400 (38% from fat); Total Fat 17g (sat 8g, mono 2g, poly 0g, trans 0g ); Cholesterol 80mg; Protein 8g; Carbohydrate 51g; (Dietary Fiber <1g; Sugars 22g; ); Iron 1mg; Sodium 460mg; Calcium 160mg; Potassium 224mg

Attribution

Recipe and photo used with permission from: California Raisins