Mr. food's pirates' cove cake

10 -12 servs

Ingredients

Quantity Ingredient
1 Box (18.5 oz) chocolate
.cake mix
1 pack (4 serving size) instant
.chocolate pudding & pie
.filling
½ cup Sour cream
½ cup Vegetable oil
4 Eggs
½ cup Light rum
½ cup Strong black coffee
2 cups (12 oz) semisweet chocolate
.chips
Quick Rum Glaze

Directions

Preheat the oven to 350F. In a large bowl, combine the cake mix and the pudding mix, sour cream, oil and eggs; beat well with an electric beater. Beat in the rum and the coffee; then with a spoon, stir in the chocolate chips. Pour the batter into a 10 inch Bundt pan that has been lightly coated with nonstick spray and lightly floured.

Bake for 50-55 minutes or until a wooden toothpick comes out clean.

Let cool for 20-25 minutes, then invert cake onto a serving plate.

Prepare the rum glaze and drizzle it over the cooled cake.

Rum Glaze: makes ⅓ cup.

¾ cup confectioners sugar 1 T light rum 1 T water

In a small bowl, combine all the ingredients and whisk with a wire whisk. Drizzle over cool or room temperature cookies or cake.

Typist's notes: When I made this I used ¾ cup light rum and ¼ cup strong black coffee. It is GREAT, and well worth the calories.

Source: Mr. Food's newsletter, May/June 1996, originally from Mr. Food's Simply Chocolate Cookbook.

Typed by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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