CHOCOLATE BACARDI RUM CAKE
Go ahead and add more rum…if “fun” is what’s on your mind. The more rum…the more fun!
1/2 cup hot “regular brewed” coffee
1 cup semi-sweet chocolate chips
1 (18.25 oz) box Devil’s Food cake mix
1 small box instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup sour cream
4 large eggs
1/3 cup Bacardi Puerto Rican rum + water to equal 1/2 cup
1/2 stick (1/4 cup butter) 1/2 cup sugar 1/4 cup water 1/4 cup Bacardi rum
In a small bowl, combine chocolate chips and hot brewed coffee (or dissolve 2 tablespoons instant coffee powder in 1/2 cup hot water) until smooth. Set aside.
Preheat oven to 350 F. Pam spray 12 texan (jumbo) muffin holes. Set aside.
Mix all cake ingredients and beat until smooth. Spoon 1/2 cupful of cake batter into prepared muffin holes. Bake at 350 F for about 25 to 30 minutes or until a wooden skewer inserted into cake comes out clean. Cool slightly.
Meantime, prepare Rum Glaze. In a small saucepan, bring to a boil: butter, sugar and water. Remove from heat and add rum. Lightly pierce baked muffins with the wooden skewer. Brush glaze over the top several times (let cake stand fo some minutes after doing initial glazing, then continue to glaze until the the glaze is all used up). Cool completely before unmolding the cakes from the muffin pans.
Note: 1) If baking in a greased bundt pan, baking may take about an hour.
2) Decorate muffins with maraschino cherries