Cruzan Double Chocolate Rum Cake Recipes

DOUBLE CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°. Spray non-stick cooking spray into two 9″ cake pans or use liners for 12 over-sized cupcakes.
• Mix the espresso powder into the rum until dissolved. Combine all ingredients together except chocolate chips. Mix thoroughly and then add chocolate chips.
• Divide batter evenly into prepared containers. Bake for 25-30 minutes for 9" rounds or 20-25 minutes for over-sized cupcakes. The cake is done when a toothpick comes out clean. Keep an eye on it and don't overbake it. Cool 10 minutes and then transfer to separate cake plates. Let cool completely and then put in the refrigerator overnight.
• About 15 minutes prior to serving, make the ganache. Heat cream in a sauce pan over medium heat until bubbling at the edges but not boiling. Remove from heat and pour over chocolate. Let sit for 5 minutes and then whisk until smooth. Add salt and rum and whisk again. Let cool until thick but still pourable.
• Top cake with ganache. Garnish with berries or mint leaves.
• Keep leftovers in the refrigerator in a sealed container. Will stay good for up to 2 weeks.

MRS. PISCHKE'S RUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour Bundt cake Pan.
• In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
• Pour into Bundt pan and bake for 45 minutes.
• While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
• Add sugar and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in dark rum.
• Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
• When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
• Slowly pour glaze over cake.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

CRUZAN RUM CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
• Sprinkle nuts evenly over the bottom of the pan/wells.
• Whisk together dry cake mix, dry pudding mix and nutmeg. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Pour into pan, or divide evenly into mini-Bundt wells.
• Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
• Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
• Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 325. Sift together the cake and pudding mixes.
• 2. In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low 1 minute.
• 3. Add cake and pudding mixes and beat on high for 2 minutes. Fold in chocolate chips and nuts.
• 4. Pour batter into a greased and floured bundt pan and bake for 50 minutes. Check for doneness and bake a little longer if needed, but do not over bake.
• 5. Let cool in pan 30 minutes. Remove from pan and allow to cool completely. Wrap cake to retain moisture.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.