Friends. Today, I went out on a limb. There’s a church picnic tomorrow and I’d committed to bringing a dessert. Unfortunately, no matter where I looked, on websites, in my cookbooks, in my recipe box, I couldn’t find a thing I wanted to make. Not even in my May edition of Southern Living. What a travesty!
After all that searching, I found myself in the mood to create something new. I got to thinking about the holidays and remembered two of my baked goods that were favorites this year : a chocolate pecan bourbon pie and my coconut rum cake. I decided to marry the two, and this is what came out!
a chocolate coconut rum cake.
I actually made two cakes. One to taste and be sure it was yummy. Another to take to the picnic. I couldn’t take something to the picnic not knowing if it was good, could I? And, I couldn’t take a half-eaten bundt cake!
Here’s the recipe. It is rich. decadent. delicious. The rum glaze enriches the deep chocolate with a buttery, caramel flavor. Definitely yummy! -the calories are worth every bite!
- 1/2 cup coconut
- 1/2 cup chopped pecans (optional)
- 1 18 ounce box devil’s food cake mix
- 3.4 ounces (4-serving size) chocolate pudding mix
- Ghirardelli dark chocolate chips (maybe a half cup?)
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup canola oil
- 1/2 cup Coconut Rum
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Dark Rum