Chocolate Chunk Rum Cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 8 (0.45 ounce snack size hershey's chocolate bars
  • 1 Betty crocker (18.25 ounce betty crocker super moist yellow cake mix, Super Moist Yellow
  • 1 cup Granulated sugar
  • 1 (3.4 ounce package Vanilla instant pudding and pie filling

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1/4 lb Butter

• Beer, Wine & Liquor

  • 1 cup Rum

• Liquids

  • 3/4 cup Water

Found on theseasonedmom.com

Description

Ingredients

• For the Cake:
• 1 (18.25 ounce) Betty Crocker™ Super Moist Yellow Cake Mix
• 1 (3.4 ounce) package vanilla instant pudding and pie filling (just the dry mix)
• 4 eggs
• ½ cup cold water
• ½ cup oil
• ½ cup rum
• 8 (0.45 ounce) snack size Hershey’s® chocolate bars, coarsely chopped (about ¾ cup -1 cup chopped)
• For the Glaze:
• ¼ lb. butter (1 stick)
• ¼ cup water
• 1 cup granulated sugar
• ½ cup rum

Directions

• Preheat oven to 325 degrees F.
• Grease and flour tube or Bundt pan.
• Mix first 6 ingredients (cake mix through rum) together in a large bowl. Fold in chocolate chips.
• Pour batter into prepared pan. Bake 55 minutes - 1 hour, or until toothpick inserted in center comes out clean. Allow cake to cool in pan until it’s just warm and easy to handle.
• To Prepare Glaze:
• Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.
• Invert cake on serving tray or on a wire rack. Use a wooden skewer to prick holes all over the top of the cake.
• Spoon and spread glaze evenly over top and sides of the cake. Allow the cake to absorb the glaze and repeat process until all of the glaze is used.