Double Chocolate Rum Cake
Rich, moist double chocolate rum cake with mini chocolate chips and optional pecans, perfect for celebrations or a decadent dessert for chocolate lovers.
Ingredients
Instructions
- Mix all ingredients together well with an electric mixer for 2 to 3 minutes.
- Pour the batter into a well-greased Bundt pan (use Pam spray).
- Bake at 350°F for 50 to 55 minutes.
- Cool in the pan for 10 to 15 minutes.
- Turn the cake out onto a cooling rack and allow it to fully cool.
- Drizzle melted frosting ingredients over the top of the cooled cake.
Nutrition & Diet Analysis (per serving)
898
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).