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Rum and raisin chocolate pudding cake
Rum and raisin chocolate pudding cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Whip up a decadent rum-infused chocolate pudding cake with ease.
Ingredients:
  • 100g raisins
  • 40.00 ml rum or apple juice
  • 540g pkt Betty Crocker™ Devil's Food Cake Mix
  • 3 Free Range Eggs
  • 185ml milk
  • 125g butter, melted
  • 1/3 x 453g tub Betty Crocker™ Creamy Deluxe Vanilla Frosting
  • Fresh berries, to serve
  • White chocolate curls, to serve
Instructions:
  • Preheat your oven to 180C. Prepare the pudding basin by greasing it and lining the base with a round baking paper.
  • In a small bowl, mix the raisins with rum or apple juice. Let it soak for 10 minutes.
  • In a large bowl, use an electric mixer on low speed to blend the cake mix, eggs, milk, and butter until combined. Increase speed to medium and beat for 2 mins. Gently fold in the raisin mixture, then pour the batter into the prepared basin and smooth the surface.
  • Bake for 50-55 minutes, or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack over a baking tray to cool completely.
  • Squeeze the chocolate frosting from the cake mix packet into a microwave-safe bowl. Microwave on high for 15 seconds or until it's smooth and pourable. Stir thoroughly, then drizzle over the cake. Chill in the fridge for 10 minutes until the frosting sets. Repeat the process with the vanilla frosting.
  • Place the cake on a serving plate and garnish with a mix of fresh berries and delicate white chocolate curls.

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