Mini Chocolate Rum Cakes Recipes

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.

MINI CHOCOLATE RASPBERRY RUM CAKES

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

Steps:

• 1. Preheat oven to 325.
• 2. Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
• 3. To make the glaze: Combine the sugar, butter and rum in a saucepan.
• 4. Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
• 5. When cakes are finished baking, allow to cool several minutes, then remove from tins.
• 6. Transfer cakes into a wide dish with edges (such as a casserole dish).
• 7. While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
• 8. (I like to do half of the glaze, wait a minute, then add the rest).
• 9. After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
• 10. Notes: I used some of the batter to make a 8 inch round cake to.
• 11. I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.

MINI RUM CAKES

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.

MINI CHOCOLATE RUM CAKES

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.