Fully soaked in rum butter sauce, this Chocolate Rum Cake is delicious and decadent. It will be your new favorite! I make rum cake with gold rum. You can use dark rum for a deeper flavor or silver rum if that’s what you have. Gold rum is a happy medium, perfect. Spiced rum would be delicious as well.
What you need for the cake
Shortening and flour for the pan
Chocolate cake mix
Oil
Water
Rum
Eggs
Pecans
What you need for the Rum Butter Sauce
Water
Sugar
Rum
Butter
Salt
How to make Chocolate Rum Cake
Preheat your oven to 325 degrees.
Grease and flour a bundt pan. Pour the chopped pecans evenly into the bottom of the pan and try not to disturb the flour. Set aside.
Mix the cake mix, oil, water, rum and eggs. Beat on medium speed until the batter is smooth. Pour the batter into the bundt pan over the pecans.
Bake at 325 degrees for 1 hour.
Make the rum sauce 15 minutes before the cake is done. Add the water, sugar, rum, butter and salt to a medium saucepan. Bring to a low boil and continue boiling for 10 minutes. Stir often. Keep an eye on it as it could boil over.
As soon as the cake is done, use a wooden skewer to poke holes all over the top. Use a small ladle to pour the rum butter sauce all over the top of the cake. Let the cake sit for 15 minutes to absorb the rum butter sauce. At the end of 15 minutes, turn the cake out onto a cake plate.
Chocolate Rum Cake
Fully soaked in rum butter sauce, this Chocolate Rum Cake is delicious and decadent. It will be your new favorite!
Ingredients
- For the cake
- shortening and flour for the pan
- 1 chocolate cake mix
- 1/2 cup oil
- 1/2 cup water
- 1/2 cup rum
- 4 eggs
- 1/2 cup chopped pecans
- For the rum butter sauce
- 1/4 cup water
- 1 cup sugar
- 1/3 cup rum
- 1/2 cup (1 stick) butter
- 1/8 teaspoon salt
Directions
- Step 1 Preheat your oven to 325 degrees.
- Step 2 Grease and flour a bundt pan. Pour the chopped pecans evenly into the bottom of the pan and try not to disturb the flour. Set aside.
- Step 3 Mix the cake mix, oil, water, rum and eggs. Beat on medium speed until the batter is smooth. Pour the batter into the bundt pan over the pecans.
- Step 4 Bake at 325 degrees for 1 hour.
- Step 5 Make the rum sauce 15 minutes before the cake is done. Add the water, sugar, rum, butter and salt to a medium saucepan. Bring to a low boil and continue boiling for 10 minutes. Stir often. Keep an eye on it as it could boil over.
- Step 6 As soon as the cake is done, use a wooden skewer to poke holes all over the top. Use a small ladle to pour the rum butter sauce all over the top of the cake. Let the cake sit for 15 minutes to absorb the rum butter sauce. At the end of 15 minutes, turn the cake out onto a cake plate.
