Okay, so here is a recipe my family has been using for quite some time. I remember my mother making this cake for birthdays, holidays, really any special occasion that could be used as an excuse to make this absolutely scrumptious cake. This recipe is for you die-hard chocolate-lovers, for those of you who go straight to your happy place when you bite into a piece of soft, moist, chocolate-chunk filled anything.
What I love most about this recipe is that it is foolproof! Yes, even those of us who dread baking anything can easily master this recipe flawlessly. It only takes a few simple ingredients and the recipe is so easy you can memorize it, steps included.
Your Baking Battle Equipment:
- Large mixing bowl
- Mixer (a hand mixer or stand mixer will be an arm-saver! Or you can go classic and mix with a spoon and large bowl.)
- One box of Yellow Cake Mix
- One 3.9 oz. box of Instant Chocolate Pudding Mix
- 1 cup (8 oz.) Sour Cream (Many stores carry a 1 cup size)
- 1 bag Semi-Sweet Chocolate Chips
- 4 Eggs
- 1/2 cup Vegetable Oil
- 1 Teaspoon Vanilla
- 4 Tablespoons Rum (My mother prefers Bacardi Rum)
- Powered sugar (for topping!)
Step 1) Set Oven to 350 degrees (or 177C)
Step 2) Add to a large mixing bowl the box of Yellow Cake Mix, pudding mix, and a 1/2 cup of the semi-sweet chocolate chips.
Step 3) Add in the 4 eggs, cup of sour cream, 1/2 cup of vegetable oil, 1 teaspoon of vanilla, and 4 tablespoons of rum – than mix, mix, mix!
Step 4) Remove cake mix from the mixer and add in one more 1/2 cup of semi-sweet chocolate chips – fold gently into mix.
Step 5) Preparing Your Pan: Spray bundt pan with non-stick baking spray or rub with vegetable oil to ensure your cake comes out neatly (don’t forget the center!)
Step 6) Pour mix into bundt pan – try to pour the mix as evenly and neatly around the center as possible.
Step 7) Place pan in oven and let bake for 60 minutes. When done, remove and let stand and cool for 10-20 minutes before attempting removal.
Step 8) Remove cake from the bundt pan – I have included a video for those of you unfamiliar with baking in this type of pan. A trick they don’t show you is to trace a knife around the outer sides and around the center hole to get it as loose as you can before attempting removal. Take your time and you’ll be just fine!
Step 9) Gently sift powered sugar over-top your beautiful new chocolaty creation (as shown in video) and proudly enjoy a piece or share with family and friends!
Congratulations! You are now a ‘Chocolate Chocolate Chip Rum Cake’ Master!