Chocolate Rum Bundt Cake

Chocolate Cherry Rum Bundt cake is an enchanting addition to your holiday dessert table. Moist and delicious, it is a festive treat for the eyes as well as your taste buds. This Bundt is chocolatey and delectable with undertones of dark rum to warm the coddles of your heart. Quick and easy to make it is a wonderful homemade gift for all your family and guests.

Happy Holidays from The Chocolate Goddess, The Gourmet Goddess and the Goddess on the Go!

Cake Ingredients:
1 Box Duncan Hines Devil’s Food Cake Mix (18.25 ounces)
1 box Instant Chocolate Pudding
4 Large Eggs (lightly whisked)
1 cup Sour Cream
½ cup Vegetable oil
½ cup Dark Rum
1 ½ cups Semisweet Chocolate Chips

Glaze:
2 tablesopons Unsalted Butter
½ cup Granulated Sugar
¼ cup Dark Rum
¼ Maraschino Cherry Juice

Icing:
1 tablespoon melted Unsalted Butter
1 cup Confectioner’s Sugar
1 - 2 tablespoons Maraschino Cherry Juice
1 tablespoon of Whole Milk
Maraschino Cherries for decoration.

Baking Directions:

- Grease bundt pan well with butter. Preheat oven to 350 degrees.
- Combine ingredients with mixer on low setting until incorporated. Mix on medium setting for two minutes.
- Pour into prepared pan. Bake for 40 minutes at 350 degrees. Lower oven to 325 degrees and bake for another 20 to 25 minutes until toothpick inserted comes out clean.
- Immediately prepare glaze by melting butter with sugar and rum. Poke holes with toothpick in bottom of caste and baste repeatedly with about half the glaze.

When cake is fully cool invert onto plate and poke holes discreetly in top and sides with toothpick. Warm glaze again and baste top and sides.

- Prepare icing by melting butter and combining with Confectioner’s sugar, Maraschino cherry juice and milk. Pour glaze over top and let cool. Decorate with cherries.