mini chocolate raspberry rum cakes

Name: Mini Chocolate Raspberry Rum Cakes
Prep time: 20 min
Cook time: 45 min
Cuisine: American
Ingredients: 1 box(es) Devil's food cake mix (15.25 oz); 4 large eggs; 1 box(es) chocolate instant pudding (3.9 oz); 2/3 cup(s) raspberry rum; 2/3 cup(s) water; 1/2 cup(s) vegetable oil; 1 cup(s) raspberry preserves; 1/2 cup(s) raspberry rum; 1/2 cup(s) powdered sugar; 1 pint(s) fresh raspberries

(10 ratings)

A platter of Mini Chocolate Raspberry Rum Cakes.

review

Blue Ribbon Recipe by

Lisa Cox

@lisab1966

blountville, TN

These are always a big hit with family and friends. They make great gifts too.

Blue Ribbon Recipe

This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.

— The Test Kitchen @kitchencrew

(10 ratings)

prep time 20 Min

cook time 45 Min

method Bake

Ingredients For mini chocolate raspberry rum cakes

1 box

Devil's food cake mix (15.25 oz)
4 lg

eggs
1 box

chocolate instant pudding (3.9 oz)
2/3 c

raspberry rum
2/3 c

water
1/2 c

vegetable oil
1 c

raspberry preserves
1/2 c

raspberry rum
1/2 c

powdered sugar
1 pt

fresh raspberries

How To Make mini chocolate raspberry rum cakes

1
Mix together the first 6 ingredients.

2
Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
3
Bake at the 350 for 45 minutes.
4
While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
5
When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
6
Then top with powder sugar and raspberry.
7
Enjoy!
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