Cake Mix Doctor Rick's Chocolate Rum Bundt Cake

By prairiemama

Rick Delaney shared this with Anne. She added a bit more rum and chocolate chips because they work so well with the rum








Photo by:lesliesarna.typepad.com

Ingredients

• Rich Chocolate Glaze:
• Vegetable spray to mist the pan
• Flour to dust the pan
• 1 package(18.25 oz) plain yellow cake mix
• 1 (3.9 oz) package chocolate instant pudding
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/3 cup light rum
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• 2 oz semi-sweet chocolate, coarsely chopped
• 1 tablespoon butter
• 1/2 cup powdered sugar, sifted
• 3 tablespoon milk

Details

Servings 16
Preparation time 8mins
Cooking time 51mins

Preparation

Step 1

Preheat oven to 350.

Lightly spray and dust 12-cup bundt pan. Shake out the excess flour.

In a large bowl combine the cake mix, pudding, sour cream, oil, rum, eggs, and vanilla blending with an electric mixer on low speed for 1 min. Stop the mixer, scrape the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes more. Scrape the sides of the bowl again. The batter should look thick and well combined.

Fold in the chocolate chips.

Pour into pan, smoothing out the top.

Bake for 43-47 min or until cake springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan.

Cool on a wire rack for 20 min. Run a long knife along the edge of the cake and invert on a wire rack to cool completely, 20 minutes more.

Glaze:
Put the chocolate and butter in a small pan over low heat.

Stir and cook until melted and smooth, 3-4 minutes.

Remove from heat, and whisk in the powdered sugar and milk till smooth.

Spoon on top of the cooled cake and let it set for 10 min. before serving.