Chocolate Rum Bundt Cake Recipe
Ingredients:
1 package devils food chocolate cake mix
1 package instant chocolate pudding
4 eggs
1 cup sour cream
1/4 cup vegetable oil
1/4 cup rum
1 cup chopped walnuts
1 cup miniature chocolate chips
Combine cake mix, pudding mix, eggs, sour cream, oil and rum in large mixer bowl.
Mix well; then beat at medium speed for 4 minutes.
Stir in nuts and chocolate chips.
Pour into greased and floured Bundt pan.
Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center
comes out clean and cake begins to pull away from sides of pan.
Cool in pan 15 minutes then remove from pan and cool on rack.
When cool - frost or sprinkle with powdered sugar.
Chocolate Bourbon Bundt Cake
1 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tablespoons bourbon
4 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tablespoon bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
5 tablespoons hot water
Preheat oven to 325º F. Grease and flour one 10-inch Bundt or tube
pan. Next, cream 1 cup of the butter or margarine, cream cheese, 1
teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the
brown sugar, white sugar, and 4 tablespoons of the bourbon. Add eggs
one at a time mixing well after each one.
Mix together flour and baking powder and mix into batter. Beat on
medium speed about 3 minutes.
Make filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4
cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the
bourbon together. Fold in the toasted pecans.
Spread half of the batter in bottom of the prepared pan and place
teaspoonfuls of filling around the center of batter. Cover with the
remaining batter. Bake at 325º F for 70 to 75 minutes or until a
toothpick comes out clean. Let cool slightly on damp tea towel and
then invert on to a plate. Cool completely and then spread with
glaze.
For Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's
sugar, 1 teaspoon of the vanilla, 1 tablespoon of the butter, and
starting with 4 tablespoons of the water then adding more until the
desired consistency is reached. Spoon over top of the cooled cake.
