Given Mr. Apron’s love for both chocolate and rum it should be no surprise that he loves chocolate rum cake. On our first trip to the Caribbean we bought a ton, and then I realized this should not be that hard to make. After trying numerous recipes we finally found one that most closely resembled the cake you find on the tropical islands. And you might be surprised that this recipe uses cake mix! I did try another version from that was made from scratch but this version came of a lot better. You won’t believe how easy it is to make. This is Mr. Apron’s favorite and it is usually what he requests for his birthday.
I highly recommend using a good quality rum. Do not use a white rum, I recommend Mt. Gay Eclipse or Gosslings Black Seal. (If you go to Bermuda pick up some Gosslings 140 proof and try a cake with that).
Chocolate Rum Cake
1 box chocolate cake mix
1 package instant chocolate pudding
½ cup water
½ cup vegetable oil
½ dark rum (Pink Apron recommends Gosslings or Mt. Gay)
½ cup brown sugar
½ cup butter
¼ cup rum
¼ cup water
Pre-heat oven to 325 degrees. Grease bundt pan. In mixer beat the cake mix, pudding, eggs, oil, water, rum and brown sugar on high for 3 minutes or until well blended. Pout the batter into the bundt and bake for 50 -55 minutes.
While the cake is baking in a saucepan combine butter, sugar and rum for the glaze. Bring to a boil and cook for 3-5 minutes. When you take the rum cake out of the flip it over on a cooling rack on a cookie sheet and immediately pour the glaze over the cake while it’s still warm.
Note: Pouring the glaze can get messy. I recommend using a ladle or pyrex measuring cup to make this process easier. I also put a tray or dish under the rack to catch the excess glaze.