Ingredients
- Cake:
- 1 (18 ounce) box chocolate cake mix
- 1 (3 ounce) box instant chocolate pudding mix
- 1/2 cup rum
- 4 eggs
- 1/2 cup low-fat milk
- 1/2 cup canola oil
- 1 cup semi-sweet chocolate chips
- Glaze:
- 4 tablespoons butter
- 1/2 cup rum
- 1/2 cup sugar
- 1/4 teaspoon vanilla
- Toppings:
- powdered sugar
- fresh raspberry
- whipped cream
Directions
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Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal’s recipe #78579 ).
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Mix all cake ingredients except chocolate chips in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
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Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
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Bake the cake for 45 minutes or until done when tested with a toothpick.
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Pull cake from oven and set it aside on a wire rack.
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Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
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Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
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Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.