Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.
Mini Chocolate Rum Cakes
- Prep Time 30 min
- Total 1 hr 25 min
- Servings 12
- Ingredients 10
Ingredients
Cakes
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 3/4 cup fat-free buttermilk
- 2/3 cup vegetable oil
- 1/2 cup dark rum
- 3 eggs
- 1 1/2 cups miniature semisweet chocolate chips
Ganache Glaze
- 6 oz bittersweet baking chocolate, chopped
- 1/2 cup whipping cream
- 1 tablespoon dark rum
Drizzle
- 4 oz white baking chocolate bars or squares, chopped
Instructions
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Step1Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
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Step2Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
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Step3Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
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Step4In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
Nutrition
Nutrition Facts are not available for this recipe
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