Vanilla Rum Bundt Cake with chocolate glaze


This vanilla rum bundt cake is very moist because of the rum. I glaze it with the vanilla rum two to four times. Then Pour the chocolate glaze over it. You can use less rum if you like. But, it’s the holidays live it up. For me, the more rum the better.

Let cake cool. Then brush rum over cake a few times.

Pour chocolate glaze over cake

Chocolate and rum yessssss !

1 box of yellow cake mix{follow box directions}
1 Tablespoon of vanilla

Vanilla rum
1/3 cup of vanilla favor rum

Chocolate glaze
3/4 cup of semi sweet chocolate chopped
3 tablespoon of butter
1 tablespoon of  light corn syrup
1/4 tablespoon of vanilla extract
1 tablespoon of vanilla favor rum

  1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add rum and vanilla.
  2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Preheat Oven at 350. Follow box directions when mixing and add 2 tablespoon of the vanilla extract. Pour batter in lightly greased bundt pan and bake. Cool cake for 45-60 mins. Remove from pan and place on cooling rack and  place anything underneath so it can catch the rum. Take rum and brush over cake with pastry brush. Then let set for a few mins. Repeat 2-4 times and let sit before the glaze. { You also can pour the rum on the cake if you do not have a brush. Pour a little at a time.} Once the rum has been apply to cake and has been resting, pour chocolate glaze over the cake. Let set and serve. Enjoy.


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