A decadent, butter rum syrup-soaked marbledyellow cake with swirls of chocolate cake, chocolate chips andnuts, topped with a drizzle of a chocolate glaze.
Recipe: Chocolate Swirl RumCake
Cake:1 cup butter, softened 2 cups granulated sugar 1 1/2 teaspoons vanilla extract 3 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 3/4 cup miniature semisweet chocolate chips 1/2 cup finely chopped nuts Butter Rum Syrup:1/2 cup granulated sugar2 tablespoons butter2 tablespoons water1/4 cup rum or 1 teaspoon rum extractplus water to equal 1/4 cup Chocolate Glaze:1/4 cup water3 tablespoons granulated sugar1 cup miniature semisweet chocolate chips1/2 teaspoon vanilla extract
Heat oven to 350°F (175°C). Greaseand flour 10-inch tube pan or 12-cup Bundt pan.
For Cake: In a medium bowl, combine flour,baking powder and salt; set aside.
In a large bowl, beat butter, sugar andvanilla until light and fluffy. Add eggs, one at a time, beatingwell after each addition.
Add flour mixture alternately with milkto butter mixture, beating until smooth.
Remove 2 cups batter; set aside. Pourremaining batter into prepared pan.
Combine mini chocolate chips and nutsand sprinkle evenly over batter in pan.
Spoon reserved batter over chip-nut mixture;carefully spread with spatula to cover.
Bake 65 to 75 minutes or until woodenpick inserted in center of cake comes out clean. Cool 10 minutes;remove cake from pan to wire rack.
For Butter Rum Syrup: In small saucepan,stir together sugar, butter and water. Cook over medium heat,stirring occasionally, until mixture comes to full rolling boil;boil 2 minutes. Remove from heat; stir in rum or rum extractplus water.
With fork, carefully pierce top and sidesof warm cake. Gradually spoon or brush syrup onto cake. Allowsyrup to dry and cake to cool completely.
For Chocolate Glaze: In small saucepan,combine water and sugar. Cook over low heat, stirring constantly,until mixture boils and sugar is dissolved. Remove from heat;stir in chocolate chips and vanilla. Beat with wooden spoon orwhisk until well blended. Cool 5 minutes or to spreading consistencyand spoon glaze onto cake.
Makes 12 servings.
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