Virgin Islands Double Chocolate Rum Cake
- 1 18.5 oz chocolate cake mix
- 1 lg pkg instant chocolate pudding mix
- 3/4 c. (1.5 stick) butter, melted - I put the butter in glass, pop into microwave to melt, then add the water & milk to cool so it doesn't cook the eggs
- 1 1/3 c water
- 3/4 c milk
- 7 eggs
- 1 c. dark rum
- 1 t. almond extract
- 12 oz. pkg semi-sweet chocolate chips (tiny ones - they blend better)
PRE-HEAT OVEN TO 350 DEGREES
GREASE AND FLOUR 12-cup tube pan or bundt pan - Main thing is to have a large surface area heating at once - a large standard cake pan will now allow thorough heating of this heavy moist cake before the edges / top starts to burn.. I also was successful using cupcake pan w/ the papers - but had to adjust (reduce) baking time.
..or you can use loaf pans..
Mix all of the following, do not over mix:
1 18.5 oz chocolate cake mix
1 lg pkg instant chocolate pudding mix
3/4 c. (1.5 stick) butter, melted - I put the butter in glass, pop into microwave to melt, then add the water & milk to cool so it doesn't cook the eggs.. :)
1 1/3 c water
3/4 c milk
1 c. dark rum
1 t. almond extract
Fold-in 12 oz. pkg semi-sweet chocolate chips.
Bake approximately 50-60 minutes, checking for 'donenenss' w/ toothpick inserted in center..
Set out to cool while making glaze;
1/2 c butter
1/4 c water
BRING TO BOIL... ADD:
1 c. sugar
the butter / water / sugar mixture has to boil about 10 minutes to reduce some and bring to 'syrup' consistency - stir all the while... THEN turn off heat and add Rum & Almond extract.. (watch it - the booze will bubble VIGOROUSLY!)
1/2 c. dark rum
1 t. almond extra
Poke holes in top of cake - drizzle GLAZE over top... Enjoy!!