Goslings Rum

Wicked & Easy Double Chocolate Rum Cake

Goslings Chocolate Rum Cake
Goslings Chocolate Rum Cake
Goslings Chocolate Rum Cake

Wicked & Easy
Double Chocolate
Rum Cake

(Courtesy of Edward Bottone)

  • 1 pkg Devil’s Food chocolate cake mix
  • 4 oz pkg instant chocolate pudding
  • 1/2 cup (1 stick) unsalted butter,
    melted
  • 8 oz sour cream
  • 3/4 cup Gosling’s Black Seal® Rum
  • 3 eggs 3/4 cup coconut, lightly toasted (opt.)
  • 6 oz pkg chocolate chips (or more)
  • 1/4 cup Gosling’s Black Seal® Rum

 

For glaze:

  • 1/4 cup of water
  • 3/4 cup sugar
  • 1/4 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 mold and brush on glaze.

 

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.

Group 281
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