Rum Soaked Fudge Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Steps:

• For the Cake:
• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt or tube pan.
• In a small saucepan on low heat, melt chocolate chips with milk.
• Combine chocolate mixture with remaining cake ingredients; blend well.
• Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
• Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
• For the Syrup:
• Combine sugar and water over medium heat until sugar is dissolved.
• Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
• Pour half of syrup over cake.
• Let stand for 5 minutes.
• Using pastry brush, gently brush remaining syrup over top and sides of cake.
• For the Glaze:
• Bring cream and corn syrup to a gentle boil then remove from heat.
• Pour mixture over chocolate chips, let stand until melted them whisk smooth.
• Whisk in rum and vanilla.
• Pour over cake.
• Chill the cake for 5-10 minutes to set glaze.
• Refrigerate glazed cake in an airtight container.
• Remove cake from refrigerator one hour before serving.

Steps:

• In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
• Remove from heat and let cool for 5 minutes.
• Pour in rum.
• Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
• Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
• Serve with whipped cream if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.