Doomsday Chocolate Rum Cake!

If there are two things America needs after the stress of this election, it’s chocolate and alcohol. Luckily, you don’t have to choose one over the other because I’ve got a delicious recipe that combines the two seamlessly. Turn off CNN, pour yourself a glass and try to unwind with this tasty treat before it’s too late. 


One (18.25 ounce) package chocolate cake mix

One (3.9 ounce) package instant chocolate pudding mix

Four eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup white rum

1/2 cup chopped walnuts

1/2 cup butter

1 cup white sugar

1/4 cup white rum, measured separately

1/4 cup water

Preheat oven to 325 degrees F. Grease one 10-inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water and 1/2 cup of the rum on high speed for two minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts. Bake at 325 degrees F for 50 to 60 minutes.

To make rum glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum and 1/4 cup of the water. Bring mixture to a boil and cook for two minutes. Pour immediately over still warm cake. 

There you have it: the perfect blend of two of the world’s most favorite things. Just don’t forget to turn off the oven afterwards, or the world might burst into flames. Actually, that might happen anyway. In that case, enjoy the cake while you still can.

About Kristen Warfield 72 Articles
Kristen is a fourth-year journalism major and editor-in-chief of The Oracle.