Sugar, Spice and Spilled Milk
Every cook needs a few recipes that are knock-out delicious, but that can be whipped up and produced at a moment’s notice. This dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but no one has to know it’s one of those easy, start-with-a-mix recipes. The simple recipe begins with a yellow cake mix, chocolate pudding mix, and sour cream to make a creamy light chocolate batter. There’s something about the combination of vanilla and rum extracts with the light chocolate flavor that makes this a very special cake. The bonus is the added surprise of chocolate chips inside. I have used this recipe for several years, and it always gets compliments.
Chocolate Chip Rum Cake INGREDIENTS:
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
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.
By: Anita Stafford Rowe Visit Original Post Here