Dark Chocolate Raspberry Rum Cake Recipe

Rich dark chocolate flavor, a hint of rum, sweet and tart raspberry flavor and wonderfully moist! This is one of the easiest cakes to make and one of my absolute favorites. The ingredients are easily found at your local grocery store and best of all - they are pretty cheap! A definite keeper!

Don't even think of using another brand! I've been baking with Duncan Hines cake mixes for more than two decades, so this brand has more than proven itself. You will need one box of the Dark Chocolate Fudge flavored cake mix. You could use Devils Food if this is not available, but I can't guarantee it will taste the same!

A box of Jello instant pudding makes all the difference in this recipe. This is a must-have item for any well stocked pantry. This ingredient makes the cake moist and rich and oh so chocolatey!

You will need 1/2 cup for the glaze. Mix this with 1/4 cup of dark rum in a small saucepan and heat on low, stirring constantly until the mixture is completely blended (no lumps). When the cake has cooled for about 20 minutes or so, invert the bundt cake into a plate and poke holes with a toothpick or wooden skewer and slowly pour the warm raspberry mixture over the cake, allowing the mixture to seep in and drizzle down the sides and into the center of the cake.

What would a birthday cake be without spirit! Let's kick it up a notch (thanks, Emeril) and add some gold rum to the batter. We will also use some for the raspberry glaze. You will need 1/2 cup of gold rum added in the batter. If you want a tad more rum, you can always increase it to 3/4 cup and decrease the water by 1/4 cup. Nothing wrong with adding more rum for good measure!