But Why is the Rum Gone?

A Bundt that Jack Sparrow would love... loaded with golden rum, drizzled with a raspberry-rum sauce and then topped with a shiny chocolate glaze. This Bundt is as dark as the Black Pearl and boasts a sweet chocolate and rich rum flavor. To top it off, it's made from a cake mix.

Recipe: Double-Chocolate Rum Cake

The Cake Mix Doctor by Anne Byrn

Ingredients:

Cake:
Pam Baking or Baker's Joy Spray
1 package (18.25 ounces) plain devil's food cake mix
1 package (3.9 ounces) chocolate instant pudding mix
3/4 cup water
1/2 cup gold rum
1/2 cup vegetable oil
4 large eggs
1 package (6 ounces; 1 cup) semisweet chocolate chunks

Raspberry Sauce:
1/2 cup seedless raspberry jam
1/4 cup golden rum

Shiny Chocolate Glaze:
2 tablespoons butter
2 tablespoons unsweetened cocoa powder
1/4 cup heavy (whipping cream)
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Preparation:

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with Pam Baking or Baker's Joy spray.

Place the cake mix, pudding mix, water, rum, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping the sides again if needed. The batter should look thick and smooth. Fold in the chocolate chunks, distributing them evenly in the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Invert the cake onto the wire rack to cool. Meanwhile, prepare the raspberry sauce. Place the raspberry jam and rum in a small saucepan over low heat. Heat, stirring constantly, until the jam is melted, 2 minutes. Poke holes in the top of the cake with a wooden skewer or toothpick. Spoon the hot raspberry sauce over the cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. It helps to place the wire rack inside a pan to collect the extra raspberry sauce. Carefully, transfer the cake to a serving platter using 2 large spatulas.

Next prepare the Shiny Chocolate Glaze. Melt the butter in a small saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth. Spoon the glaze over the cake, allowing it to run down the sides of the cake. Allow the glaze to set and the cake to cool completely before slicing. Enjoy!