Mini Chocolate Rum Cakes Recipes

MINI CHOCOLATE RUM CAKES

Mini Chocolate Rum Cakes image

Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup fat-free buttermilk
2/3 cup vegetable oil
1/2 cup dark rum
3 eggs
1 1/2 cups miniature semisweet chocolate chips
6 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1 tablespoon dark rum
4 oz white baking chocolate bars or squares, chopped

Steps:

Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg

CHOCOLATE RUM CAKE

Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

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.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

MINI CHOCOLATE RASPBERRY RUM CAKES

Mini Chocolate Raspberry Rum Cakes image

This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.

Provided by Lisa Cox

Categories Chocolate

Time 1h5m

Number Of Ingredients 10

Ingredients

1 box Devil's food cake mix (15.25 oz)
4 large eggs
1 box chocolate instant pudding (3.9 oz)
2/3 c raspberry rum
2/3 c water
1/2 c vegetable oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c powdered sugar
1 pt fresh raspberries

Steps:

1. Mix together the first 6 ingredients.
2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
3. Bake at the 350 for 45 minutes.
4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
6. Then top with powder sugar and raspberry.
7. Enjoy!

MINI RUM CAKES

Mini Rum Cakes image

My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. -Dona M. Hoffman, Addison, Illinois

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon rum extract
6 individual round sponge cakes
1-1/2 cups whipped topping
Fresh or frozen raspberries

Steps:

In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set. , Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.

Nutrition Facts : Calories 238 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 320mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

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