Today's dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but it's one of those simple, start-with-a-cake-mix recipes that I love to bake. I have used this recipe for several years, and it always gets compliments. The recipe was published in the Mary Kay cookbook called And Stirred With Love, and it was submitted to that cookbook by Monique Todd.
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.
This combination of yellow cake mix with chocolate pudding mix and sour cream makes a creamy light chocolate batter.
Cool in the pan for 10 minutes, then remove from pan and continue cooling.
When cake is completely cooled, sprinkle with powdered sugar. This cake is very special with the light chocolate flavor, vanilla and rum extracts, and the added surprise of chocolate chips inside.
This recipe was shared with:
A Themed Bakers Sunday
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sweet Temptations
Bake With Bizzy
Sugar Bananas
Fat Camp Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Jam Hands Recipe Sharing Monday
Crazy for Crust Crazy Sweet Tuesday
Big Bears Wife This Weeks Cravings
This combination of yellow cake mix with chocolate pudding mix and sour cream makes a creamy light chocolate batter.
Cool in the pan for 10 minutes, then remove from pan and continue cooling.
This recipe was shared with:
A Themed Bakers Sunday
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sweet Temptations
Bake With Bizzy
Sugar Bananas
Fat Camp Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Jam Hands Recipe Sharing Monday
Crazy for Crust Crazy Sweet Tuesday
Big Bears Wife This Weeks Cravings
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.
This combination of yellow cake mix with chocolate pudding mix and sour cream makes a creamy light chocolate batter.
Cool in the pan for 10 minutes, then remove from pan and continue cooling.
When cake is completely cooled, sprinkle with powdered sugar. This cake is very special with the light chocolate flavor, vanilla and rum extracts, and the added surprise of chocolate chips inside.
This recipe was shared with:
A Themed Bakers Sunday
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sweet Temptations
Bake With Bizzy
Sugar Bananas
Fat Camp Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Jam Hands Recipe Sharing Monday
Crazy for Crust Crazy Sweet Tuesday
Big Bears Wife This Weeks Cravings
This combination of yellow cake mix with chocolate pudding mix and sour cream makes a creamy light chocolate batter.
Cool in the pan for 10 minutes, then remove from pan and continue cooling.
This recipe was shared with:
A Themed Bakers Sunday
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sweet Temptations
Bake With Bizzy
Sugar Bananas
Fat Camp Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Jam Hands Recipe Sharing Monday
Crazy for Crust Crazy Sweet Tuesday
Big Bears Wife This Weeks Cravings
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