Devilís Chocolate Rum Cake
1/2 C. chopped mixed nuts
1 (18 ľ oz.) box Devilís Food cake mix
1 small box instant chocolate pudding
1/2 C. vegetable oil
1/2 C. water
1/2 C. dark rum
1 bag chocolate chips
1 stick (1/2 C.) butter
1 C. sugar
1/4 C. water
1/4 C. white rum
Preheat oven to 325įF. Spray a bundt pan with nonstick cooking spray. Sprinkle
mixed nuts around bottom of pan.
Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an
electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.
Preparing glaze: combine all glaze ingredients except rum in a saucepan and
bring to a boil. Remove from the heat and add the rum. When the cake is done,
remove from the oven and pierce thoroughly with a toothpick. Immediately pour
glaze over the top. Cool completely before removing the cake from the pan.
This particular cake usually taste best when it is allowed to sit for a day or