Chocolate Rum Cake

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Generously grease and flour a 10-inch Bundt pan. Arrange the chopped walnuts evenly in the bottom of the pan. (5 minutes)

Recipe View In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum. Using an electric mixer, beat on high speed for 2 minutes until well combined and smooth. (3 minutes)

Recipe View Carefully pour the batter into the prepared Bundt pan, ensuring it's evenly distributed over the walnuts. (2 minutes)

Recipe View Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. (50-60 minutes)

Recipe View While the cake is baking, prepare the rum glaze: In a medium saucepan, combine the butter, sugar, 1/4 cup of rum, and 1/4 cup water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved. Cook for 2 minutes, then remove from heat. (8 minutes)

Recipe View Once the cake is done, let it cool in the pan for 10 minutes before inverting it onto a wire rack set over a baking sheet. (10 minutes)

Recipe View While the cake is still warm, slowly and evenly pour the rum glaze over the entire surface, allowing it to soak into the cake. (5 minutes)

Recipe View Let the cake cool completely before slicing and serving. The glaze will set as it cools, creating a beautiful sheen. (30 minutes)