One nice thing about having three hour long graduate seminars at night is that sometimes we get food. In one of my classes this semester we signed up for dates to bring in something for everyone to eat. Score! My good friend Patrick brought this chocolate rum cake a few weeks ago and I practically forced him to email me the recipe. It is good, folks!
CHOCOLATE RUM CAKE
1 box yellow cake mix
1 small box instant chocolate pudding mix
1 c water
1/2 c oil
1 c semi-sweet chocolate chips
1 c sugar
1 stick butter
1/2 c rum
Grease and flour a bundt pan, dumping out excess flour. Preheat oven to 350 degrees. Mix first 5 ingredients with an electric mixer until well blended. Pour chocolate chips evenly into the bundt pan, followed by the cake batter. Bake for 55 minutes.
While cake is baking, melt butter in a small saucepan. Add sugar and rum and simmer for 20 minutes or so until most of the sugar has dissolved. When cake comes out of the oven, immediately pour the liquid over it while still in the pan, going very slowly to let the liquid sink into the cake. Use a knife to gently pull the cake away from the side of the pan so that the liquid will go down all the way to the bottom.
Wait 30 minutes and then turn the cake out onto a cake stand or a plate. I personally think it gets better the longer you let it sit!