Sugary, heavy chocolate rum cake?

Question

When I lived in the States, I used to buy these delicious "Effie Marie" rum cakes from Marshall Fields in Chicago.

Getting a good one was "hit or miss". Depending on the luck of the draw, some were really laden with lots of rum and sugar, which was great. Others were lighter and had less rum and sugar. They were dry and more bland.

I like a chocolate rum cake that is really moist, with a heavy flavor of rum mixed with sugar. I don't want coconut or other ingredients. I like the chocolate-rum-sugar combination.

Anyone have a good recipe?

Answer 1

I've used this recipe for 15 plus years, and everyone I've ever fed it to loves it. Enjoy...

1 cup chopped pecans
1 package instant vanilla pudding (3.4 oz size)
1 package chocolate cake mix
4 eggs
½ cup water
½ cup oil
½ cup dark rum

Glaze:
½ cup butter, melted
1 cup sugar
¼ cup dark rum
¼ cup water

Preheat oven to 350 degrees F. Grease and flour bundt pan. Chop pecans and place in bottom of bundt pan. Mix cake mix, pudding mix, eggs, water, oil and rum in mixer for two minutes on medium speed. Continue to beat for 1 more minute on high. Pour over pecans in bundt pan. Bake as cake mix directs, until toothpick inserted in cake comes out clean. Leave cake in pan.

Mix glaze ingredients in sauce pan. Heat to just slightly boiling to make sure sugar is all dissolved. Prick bottom of cake and slowly spoon glaze over cake, being careful to make sure it doesn’t run over the sides. I pull the cake away from the side a little and spoon some of the glaze down the sides, so it will absorb in better. Let the cake sit until glaze is absorbed in cake. Invert cake onto a plate. Serve and enjoy. Refrigerate cake after plated, and store leftovers in the refrigerator.

Answer 2

1

Answer 3

Bacardi Chocolate Rum Cake

Answer 4

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water


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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Answer 5

no but here's a recipe Ingredients 1 cup butter, softened 2 cups sugar 4 large eggs 1/2 cup dark rum 2 cups all-purpose flour 1 cup unsweetened cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup hot water 1 teaspoon almond extract 1 teaspoon vanilla extract Mousse Frosting Garnish: chocolate shavings Preparation Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks. Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in refrigerator

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

RUM SOAKED FUDGE CAKE

6 oz. semi-sweet chocolate chips (1 c.)
1/4 c. milk
1 box fudge cake mix
1 c. water
3 eggs
1/2 c. sour cream
3 tbsp. butter
2 tbsp. oil

SOAKING SYRUP:

1/2 c. water
2 1/2 tbsp. sugar
1 c. dark rum

GLAZE (Optional) :
8 oz. (1 1/2 c.) semi-sweet chocolate chips
2/3 c. heavy whipping cream
1 tbsp. dark rum
3 tbsp. light corn syrup
1/2 tsp. vanilla

For cake: Melt chocolate chips in warmed milk. Combine with remaining ingredients. Bake at 350 degrees for 40-50 minutes.
For syrup: Combine sugar and water over medium heat until sugar is dissolved. Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork. Pour half of syrup over cake. Let stand for 5 minutes. Invert cake onto wire rack so it is right side up. Using pastry brush, gently brush remaining syrup over top and sides of cake.

For glaze: Bring cream and corn syrup to a gentle boil then remove from heat. Pour mixture over chocolate chips, let stand until melted them whisk smooth. Whisk in rum and vanilla. Pour over cake. Chill the cake for 5-10 minutes to set glaze.

Refrigerate glazed cake in an airtight container. Remove cake from refrigerator one hour before serving.

Answer 8

I know the ones you are talking about and I have never been able to duplicate them but this comes close.

MARTHA'S CHOCOLATE RUM CAKE

1 oz. sq. unsweetened chocolate
1/2 cup water
1/2 cup butter
1 1/2 cups firmly packed light brown sugar
3 eggs
1 3/4 cups sifted cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/3 cup dark rum

Melt chocolate in 1/2 cup water over very low heat, stirring constantly. Cool. Cream butter until fluffy. Gradually beat in sugar. Beat in eggs, one at a time, beating well after each addition.
Sift flour with baking powder, salt and baking soda. Add flour and chocolate alternately to egg mixture, beating until smooth. Stir in rum.

Line 3 (8 inch) layer cake pans or 2 (9 inch) pans with greased waxed paper. Distribute batter evenly among pans.

Heat oven to 350 degrees and bake 8 inch layers 15 to 20 minutes and 9 inch layers 20 to 25 minutes or until cakes test clean. Cool for 5 minutes. Turn out on racks and peel off waxed paper. When cool, fill and frost with Rum Chocolate

Frosting:

This is best made with an electric mixer. Melt 3 ounce unsweetened chocolate with 1/2 cup dark rum over low heat. Stir in 1 teaspoon vanilla extract. Add 4 cups sifted confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in 1/4 cup soft butter. Add a little more rum if necessary to make frosting of spreading consistency. Spread between layers and on top of cake.

BACARDI RUM CHOCOLATE CAKE

1 pkg. chocolate cake mix
1 pkg. chocolate instant pudding 1 cup 4 serving size
4 cups eggs
1/2 cup Bacardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds, optional

FILLING:

1 1/2 cups cold milk
1/4 cup Bacardi dark rum
1 pkg. chocolate instant pudding
1 x envelope dream whip topping

Preheat oven to 350 degrees. Grease and flour two 9 inch layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled, and serve cold.

Optional: Garnish with chocolate curls.

Filling: Combine milk, rum, pudding mix, and topping mix in deep narrow bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Serves 10.

Answer 9

OMG my late Grandma lead me to this site... thank you !!
Rum balls? Or Bourbon ones as Christmas cookies! Gma loved a nip and a dip in the sugar !!!

Answer 10

No good recipe. All I can say, is if you eat this thing, you'll be HEAVY alright! LOL!