Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package devil's food cake mix

  2. 1 (3.9 ounce) package instant chocolate pudding mix

  3. 4 eggs

  4. 3/4 cup water

  5. 1/2 cup apple juice

  6. 1/2 cup vegetable oil

  7. 1 teaspoon rum extract

  8. 1 cup semisweet chocolate chips


  10. 1/4 cup seedless raspberry jam

  11. 2 tablespoons apple juice

  12. 1/2 teaspoon rum extract


  14. 2 tablespoons baking cocoa

  15. 1/4 cup heavy whipping cream

  16. 2 tablespoons butter, melted

  17. 1 cup confectioners' sugar

  18. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  2. In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.

  3. Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.


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