Wicked & Easy Double Chocolate Rum Cake - HOLIDAY SPIRIT COLLECTION

By Edward Bottone


1 pkg Devil’s Food chocolate cake mix
4 oz pkg instant chocolate pudding
½ cup (1 stick) unsalted butter, melted
8 oz sour cream
¾ cup Gosling’s Black Seal® Rum
3 eggs
¾ cup coconut, lightly toasted (opt.)
6 oz pkg chocolate chips (or more)
¼ cup Gosling’s Black Seal® Rum

For glaze:
¼ cup of water
¾ cup sugar
¼ cup Gosling’s Black Seal Rum


Combine first 5 ingredients; mix on low speed in mixer until moistened. Add eggs and beat for 2 minutes on high speed. Stir in coconut (opt.) and chocolate chips. Pour into a greased and floured Bundt pan or tube pan.

Bake at 350° for 1 hour or until the tester comes out clean. Allow cake to cool in the pan 15-20 minutes. While it cools poke holes in cake bottom with a skewer and pour on ¼ cup of Gosling’s Black Seal Rum. Once cooled turn cake out of mould and brush on glaze.

In a small, heavy bottomed sauce pan bring water and sugar to a boil, stirring until sugar is completely dissolved and syrupy. Stir in rum taking care it does not ignite, and cook another minute. Take off heat.

Refrigerates well for up to four days; bring to room temperature to serve. Dust with powdered sugar for a pretty presentation.

Make it a Holiday cake by adding ¾ cup of chopped green and red glacé cherries to the batter.

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