Triple Chocolate Rum Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 ounce) box chocolate cake mix
• 1 (2 7/8 ounce) box instant chocolate pudding mix
• 1/2 cup rum
• 4 eggs
• 1/2 cup low-fat milk
• 1/2 cup canola oil
• 1 cup semi-sweet chocolate chips
• 4 tablespoons butter
• 1/2 cup rum
• 1/2 cup sugar
• 1/4 teaspoon vanilla
• powdered sugar
• fresh raspberry
• whipped cream

Recipe

• 1 preheat oven to 350°f spray and flour a bundt pan. (as always, i highly recommend kittencal's pan release, professional pan coating (better than pam spray!) ).
• 2 mix all cake ingredients *except chocolate chips* in a large bowl. mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
• 3 pour batter into prepared pan. sprinkle the top with chocolate chips and gently swirl them into the batter.
• 4 bake the cake for 45 minutes or until done when tested with a toothpick.
• 5 pull cake from oven and set it aside on a wire rack.
• 6 immediately make the glaze by bringing butter, rum, and sugar, to a boil. remove from heat, stir in vanilla.
• 7 using a toothpick, poke holes all over the bottom of the hot cake. slowly pour glaze over the bottom of the cake and let soak in and cool completely.
• 8 invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.