This is a recipe for Double Chocolate Rum Cake, a taste of Puerto Rico!Ingredients: 1 cup Cruzan dark rum; 1 pkg (18.5 oz.)chocolate cake mix; 1 (3 3/4 oz.) chocolate instant pudding mix; l/8th tsp. cinnamon; 3/4 cup milk; 1/2 cup plus 1 Tblsp. Vegetable oil; 4 large eggs, beaten; 1 tsp. almond extract; 12 oz. semisweet chocolate bits; and 3/4 cup chopped walnuts or pecans (optional)Glaze: 1/2 cup butter; 1/4 cup water; 1 cup sugar; 1/2 cup Cruzan dark rum; and 1 teaspoon almond extract.Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Follow instructions for cake mix, combining mix, pudding, cinnamon, milk, oil and almond extract. Do NOT overheat! Fold in chocolate bits and nuts, if desired. Bake 50 to 60 minutes until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan; remove to cool on rack. For glaze, melt butter in water over low heat, stir in sugar, boil for 5 minutes. Stir in rum and almond extract. Poke holes in top of cake with fork. Drizzle glaze over top. Repeat if moister cake is desired. Caution: cake contains alcohol.Freezes and mails well. The secret is in the glaze! Moistest Cake Ever!!
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