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Print this Recipe    Rum 06

Chocolate Chip Rum Cake

18.5 oz pkg butter recipe golden cake mix
1/2 c butter, softened
2/3 c water
3 eggs
1 c miniature semisweet chocolate chips
3/4 c chopped nuts
1/2 c sugar
2 tablespoons butter
1/4 c rum
3 tablespoons sugar
1 c semisweet chocolate chips
1/2 tsp vanilla extract

Heat oven to 375 degrees. Thoroughly grease and lightly flour
12-cup fluted tube pan (bundt pan). In large bowl, beat cake mix,
butter, water and eggs as directed on package; reserve 2 cups of
batter. Pour remaining batter into prepared pan; sprinkly small
chocolate chips and nuts evenly over batter in pan. Top with
reserved batter; carefully spread with spatula to cover.

Bake 35-40 minutes or until wooden pick insterted in center of cake
comes out clean. Cool 10 minutes; remove from pan to wire rack.

With fork, pierce top and sides of cake and spoon butter rum syrup onto
cake. Cool completely. Top with chocolate glaze, if desired.


Butter Rum Syrup

1/2 c sugar
2 tbsp butter
2 tbsp water
1/4 c rum (or 1 tsp rum extract plus water to equal 1/4 c)

In small saucepan, over medium heat, stirring constantly, heat
sugar, butter, and water to full boil; boil 2 minutes. Remove from
heat; stir in rum.


Chocolate Glaze

1/4 c water
3 tbsp sugar
1 c semi-sweet chocolate chips
1/2 tsp vanilla extract

In small saucepan, over low heat, cook water and sugar, stirring
constantly, until mixture boils. Remove from heat; stir in chocolate
chips and vanilla. Beat with spoon until well blended and spreading
consistency. Use immediately.

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