Best 10 Yum Yum Chocolate Rum Cake 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.

CHOCOLATE BACARDI RUM CAKE

Steps:

• Preheat oven to 350 (F).
• Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
• Blend well, then beat at medium mixer speed 2 minutes.
• Turn into prepared pans.
• Bake 30 minutes or until cake tests done. Do not underbake.
• Cool in pans 10 minutes.
• Remove from pans, finish cooling on racks.
• For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
• Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
• Split layers in half horizontally.
• Stack. Spread 1 cup filling between each layer and over top of cake.
• Keep cake chilled and serve cold.

CHOCOLATE RUM CAKE FROM SCRATCH

Steps:

• To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray. Whisk together flour and baking soda; set aside. In a large saucepan, over medium heat, add the butter and ginger beer and stir until butter is melted. Remove pan from the heat. Add the unsweetened cocoa and sugar and stir to combine. Pour in the rum and stir to combine. Add the buttermilk, eggs and vanilla and stir to combine, Add the flour mixture and stir until no flour streaks remain. Pour batter into prepared Bundt pan and bake until cake tester inserted in the thickest part of the cake is free of wet batter (a few crumbs will be visible), about 45 to 50 minutes. In the meantime, make the glaze. To make the glaze: In a small saucepan, over medium high heat, combine the butter, sugar, rum and water. Cook and stir until mixture comes to a boil. Lower heat and let simmer for 5 minutes, then remove from heat. Once the cake is done, transfer the Bundt pan to a wire rack to cool for 5 minutes. Invert pan and turn out the cake out onto serving plate. Use a skewer and poke holes all over the cake and brush the cake all over with the glaze. Serve warm. Cover cake with plastic wrap and store at room temperature for up to two days, if any leftovers remain.

YUM YUM CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour one 10 inch Bundt pan. Sprinkle walnuts over the bottom of the pan.
• 2. 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 Bundt pan over the top of the chopped nuts.
• 3. Bake at 325 degrees F for 50 to 60 minutes. Remove cake from oven once done LEAVE IN PAN! Poke holes into the cake so the glaze can soak in and set aside.
• 4. 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. Allow cake to rest in pan AT LEAST 2 hrs before inverting.
• 5. Flip Cake out onto a wire rack. (Put wax paper under rack to make for easy clean up after you pour the ganache!)
• 6. GANACHE Place chocolate in a medium bowl. Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watch carefully because if it boils for a few seconds, it will boil over! Cut off heat and whisk in rum. Pour over chocolate, whisk until smooth. Allow ganache to cool slightly before pouring over the cake. Start at the center of the cake and move out.

YUM-YUM CAKE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

MOM'S FAMOUS RUM CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
• In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
• When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

CARIBBEAN CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325°F. Lightly grease a 9-inch bundt cake pan, then dust the inside with a mixture of flour and cocoa powder. Turn the pan to coat it evenly and shake out any excess. Set aside.
• In a small saucepan, stir the milk and chocolate chips over low heat until it is melted and the mixture is smooth. Set aside and allow the chocolate mixture to cool (but not get cold).
• In a mixing bowl, beat the butter and sugar together until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, cornstarch, milk powder, baking powder, and salt. Then slowly add the dry ingredients into the creamed butter and sugar. Beat all ingredients together while occasionally scraping the bowl until well combined. It will look sandy.
• Pour the vegetable oil into the batter and mix. Then add the eggs one at a time. Continue to scrape the bowl. Next, slowly add the spiced rum and vanilla extract. Followed by the melted chocolate mixture. Continue to mix the batter until it is smooth with no lumps.
• Pour the batter into the prepared bundt pan and bake for 45 to 60 minutes, or until you insert a cake tester and it comes out clean. Let the cake cool in the pan on a cooling rack.
• In a small saucepan, mix together the butter, sugar, water, cocoa powder, and salt. Bring this to a quick boil. Then turn the heat down and simmer, frequently stirring, for about 5 minutes, or until the syrup has slightly thickened. Remove from the heat and stir in the spiced rum and vanilla extract.
• While the cake is still inside the pan, poke holes into the bottom of the cake with a toothpick or skewer. Make sure you poke the holes at least 3/4 of the way down. Pour 1/4 of the rum syrup over the cake. Once the cake absorbs the syrup, pour more, but reserve some syrup for glazing the top. Invert the cake onto a rack. For easy cleanup, place a sheet of parchment paper underneath the rack. Pour the remaining syrup over the top of the cake. Note: you do not need to use all the syrup if you do not desire it.
• Let the Chocolate Rum Cake sit for one hour before slicing and serving.

YUM YUM RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour one 10 inch Bundt pan. Sprinkle walnuts over the bottom of the pan.
• 2. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
• 3. Bake at 325 degrees F for 1 hour or until a toothpick inserted into cake comes out clean. Remove cake from oven once done LEAVE IN PAN! Poke holes into the cake so the glaze can soak in and set aside.
• 4. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 3-5 minutes, until dissolved stirring constantly. Remove mixture from heat and stir in rum. Drizzle over cake evenly and allow to sit at LEAST 2hrs before inverting onto a serving platter. Hope you enjoy!

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.

YUM YUM CAKE

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.