Chocolate Chip Rum Cake and Pot Lifters

I have the best cake recipe for you today.  It is going to knock your socks off!   Don’t look at me sideways, but it’s made with a cake mix.  Yes, it is true.  I didn’t believe it myself when I tasted it.  I just knew my friend Marilyn was lying, but no she doesn’t lie!    It is like a big  chewy brownie  with a hint of rum,  chocolate chips and nuts.   Now who is not going to love it?  When you take a bite you are going to think that you have died and gone to heaven – chocolate heaven that is.

Marilyn brought this cake to a book club meeting a year ago.  I loved it, but didn’t get the recipe.  Connie mentioned that she made it for a church auction and it went for close to $70. Everyone loves it and it is the easiest cake ever to make. So with this said I knew I should try this myself.  WOW!    Just close your eyes when you look at the ingredients because it is not fat-free or low-calorie.  But, as I tell my students when we are talking about life changing food habits indulge yourself with a small piece and give the rest of it away if you have to!   It is a go to cake recipe for any occasion.

Just a few side notes about the cake.  It is very moist and will not cut easily until it cools for several hours.  And about the rum…  I used light rum, but dark rum will work just as well.

I just had to share these pot lifters that I received in the mail from my college friend Gloria.  Her wonderful mother passed away a few years ago and Gloria is continuing some of her mom’s handiwork.  Aren’t they the most beautiful things that you have ever seen?  I don’t think that they will ever touch a skillet handle, but will sit on my counter to remind me of the love of a great friend!  Thank you Gloria for all the great memories!

And  the recipe please.

Chocolate Chip Rum Cake from Marilyn

Ingredients for cake:

• 1 box Yellow Cake mix ( I used Duncan Hines Butter Golden)
• 1 small box instant chocolate pudding (3.9 oz)
• 4 eggs
• 1 Tablespoon vanilla
• 1/4 cup rum
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1 cup chopped pecans or walnuts
• 1 12 oz. pkg. semisweet chocolate chips

Ingredients for glaze:

• 1 Tablespoon rum 
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup water

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour a tube pan or a bundt pan.  I used a tube pan. 
3. Combine cake mix, pudding,  1 tablespoon vanilla, 1/4 cup rum,  4 eggs, and 1/2 cup oil.
4. Stir in 1 cup sour cream.  Mix well.
5. Add nuts and chocolate chips.  The batter will be stiff.
6. Pour into a bundt or tube pan.
7. Bake at 350 degrees for 50 – 60 minutes.  I cooked mine 60 minutes.

For the glaze:

1. In a saucepan, combine butter, sugar, 1 tablespoon rum, and water.
2. Heat until sugar dissolves.
3. When the cake is done use a toothpick or a cake tester and punch holes in the cake while still in the pan.
4. Pour the glaze over the cake.
5. Cool for about 15 minutes.
6. Remove from the pan

• One Year Ago:  A Taste of New York
• Two Years Ago:  Oatmeal Raisin Muffins
• Three Years Ago:  Blueberry Pancakes with Honey