Double Glazed Rum Raisin Chocolate Cake

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

Double Glazed Rum Raisin Chocolate 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


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


  1. Cake: Heat oven to 350 degrees F. Generously grease and flour 12-cup Bundt pan.
  2. In large mixer bowl, combine all cake ingredients except raisins. Mix at low speed until moistened. Mix at medium speed 2 minutes.
  3. Stir in raisins. Pour into pan.
  4. Bake at 350 degrees F for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pan for 10 minutes.
  6. Remove from pan onto wire cooling rack. Cool completely.
  7. Glaze: In small saucepan, melt white vanilla chips over very low hear; stir in 1 tablespoon oil. Drizzle over cooled cake.
  8. In another small saucepan, melt semi-sweet chocolate chips over very low heat; stir in 1 teaspoon oil.
  9. Drizzle over vanilla glaze.
  10. Let stand until chocolate is set, about 1 hour.
  11. Decorate with dark and white chocolate curls.

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

Nutrition Facts 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

Recipe and photo used with permission from: California Raisins