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Mini Chocolate Rum Cakes
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Indulge in a rich chocolate rum cake made with Betty Crocker™ Super Moist™ cake mix for a decadent dessert.
Ingredients:
  • 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
  • 6 oz bittersweet baking chocolate, chopped
  • 1 tablespoon dark rum
  • 4 oz white baking chocolate bars or squares, chopped
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour 2 (6-cup) miniature fluted tube cake pans. In a medium bowl, mix cake ingredients (excluding chocolate chips) with an electric mixer on low for 30 seconds, then on medium for 2 minutes until smooth. Gently fold in chocolate chips. Divide batter evenly between pans.
  • Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then carefully invert each pan onto a cooling rack, lifting the pan from the cakes. Let cool completely for about 30 minutes.
  • Place bittersweet chocolate in a medium bowl. Heat whipping cream in a 1-quart saucepan until simmering; pour over the chocolate. Allow to sit for 3 minutes, then stir in 1 tablespoon of rum. Finish by spooning the glaze over the cakes.
  • Place white chocolate in a small resealable freezer plastic bag and seal it. Microwave on High for about 1 minute, or until softened. Gently massage the bag until the chocolate is smooth, then cut off a tiny corner of the bag. Drizzle the melted chocolate over the cakes by squeezing the bag.

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