A few years ago hubby and I took a trip to Puerto Rico and it was wonderful. We often talk about revisiting the island to hit all of the spots we missed. It broke our hearts when the island was devastated by a terrible hurricane. Slowly but surely, things are starting to show signs of recovery and more tourist.
One of the things we enjoyed the most in Puerto Rico was the food. Back then I could eat shrimp and managed to recreate a shrimp appetizer that was absolutely delicious and I put in on the blog. Check it out Prawns and Avocado. Another favorite was a Double Chocolate Rum Cake which was right up my alley since I love dark chocolate. This cake is so easy to make and comes out moist and chocolaty. I have said for a long time that I am not a true baker but I can make a few desserts that family and friends really enjoy. I finally decided to try out the Double Chocolate Rum Cake recipe I saved from a postcard we found in Puerto Rico. I imagined it was the same or similar to the dessert we had one night at dinner so I kept it tucked away in my recipe journal.
I must say the cake I was pretty close to the cake I had in Puerto Rico. Hubby was my initial taste tester for the cake since I figured he would remember the wonder dessert we shared. After a few seconds of smacking his lips he said “It’s moist and I’ll keep you”’ Whenever he says I’ll keep you.” I know I have a winner for the blog.
For those folks that want to bake a tasty easy dessert, try this cake. If I can make it, anyone can make it.
Double Chocolate Rum Cake
4 large eggs beaten
1 box Dark Chocolate Cake mix
1 3 oz box instant chocolate pudding mix
¾ cup milk
¾ cup semisweet chocolate bites
½ cup dark rum
½ cup vegetable oil
2 tbsp powdered sugar
1 tsp almond extract
pinch of cinnamon
½ stick of butter
½ cup sugar
¼ cup rum
¼ cup water
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease and flour a 10” tube pan or Bundt cake pan. Set aside. In a large bowl mix together the cake mix, chocolate pudding, cinnamon, milk, oil, eggs and almond extract. Do not over beat! Fold in chocolate chips. Evenly pour batter into the cake pan. Lightly beat the bottom of the cake pan with your open palm to help release air bubbles. Bake for 50 to 60 minutes depending upon your oven. To test whether the cake is done insert a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. Cool the cake in the pan for about 10 minutes then flip onto a wire rack (flip so the top of the cake is showing) and let cool for 10 – 15 more minutes.
While the cake is cooling prepare the glaze by melting the butter and water over low heat. Stir in the sugar, rum and vanilla. Bring to a boil then remove from the heat. Once the cake is cooled poke holes in the top of the cake with a toothpick or fork. Drizzle the glaze over the cake. You can use all or ½ of the glaze depending on how moist you want the cake. Sprinkle with powdered sugar.
P.S. You can use your favorite cake icing or cherry pie filling instead of powdered sugar to top your cake.