Chocolate Chip Rum Cake
1 box (18.25 ounces) yellow cake mix without pudding
1/4 cup all purpose flour
1 box (3.9 ounce) instant chocolate pudding
1 cup vegetable oil
1 cup sour cream
4 eggs
1 tablespoon vanilla extract
1 tablespoon rum extract or 5 tablespoons rum
1 cup semi-sweet chocolate chips
1/4 cup powdered sugar
Preheat oven to 325 degrees F. Prepare a Bundt pan by spraying with nonstick cooking spray.
In a large bowl, combine cake mix, flour, pudding mix, oil, sour cream, eggs, vanilla extract, and rum extract. Mix together with an electric mixer for 5 minutes. Remove from mixer and stir in chocolate chips. Pour into prepared pan, bake in preheated oven for 60 minutes. Cool in pan for 10 minutes, then remove from pan to wire rack. When completely cooled, sift top with powdered sugar.
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Anita this rum cake look delicious, is my type of cake! gloria
ReplyDeleteVery pretty and easy looking cake. Sure it tasted wonderful....nice post and pics andi
ReplyDeleteThis sounds so easy and delicious. I can't wait to give it a try. Thanks for sharing the recipe!
ReplyDeleteI always love what you share with us. Rum must turn the cake around. If I gain weight, making your recipes, I may groan but I will enjoy every bite.
ReplyDeleteWow, what a great recipe!! I will give this a try. Thanks for sharing. The Alien Blueberry muffins sound really yummy, too.
ReplyDeleteAnything with rum gets my vote! Thank you for linking to Fat Camp Friday. Enjoy your weekend!
ReplyDeleteHi Anita,
ReplyDeleteThis is a great recipe, it looks so rich and moist and I love the combination of flavor. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
This looks and sounds delicious! I need to get some rum or rum extract so I can make it. Thanks for sharing on Sweet Indulgences Sunday.
ReplyDeleteAhhh, this reminds me of the rum cakes we ate in the Cayman Islands. Yummmmm. Thanks for sharing with Sweets This Week.
ReplyDeleteSarah