Chololate Rum and Orange Pound Cake

Hello! I was given a chocolate pound cake, flavored with rum and oranges.  Fabulous!  The pound cake was a mail order from an exclusive department store.  I have created this recipe to mimic what I had ate!  This recipe is for adults only, because of the alcohol content.   Enjoy and Let’s Have Some Fun!

Valentine’s Day is getting close.  Why not make a romantic dinner with someone special in your life? Valentine’s Days is a Tuesday, tough night to get reservations and enjoy with work the next day at your favorite romantic restaurant.  Why not make a romantic meal and stay at home?  Candles, music, adult drinks, and fabulous food!  Start planning now!  This cake could be offered with whipped cream and strawberries!  Amazing!  Enjoy and have fun!

Dark Chocolate Cake Mix – I always enjoy using Duncan Hines
1 (3.5 ounce) box of chocolate instant pudding mix
¾ cup of Wesson Oil
½ cup dark Bacardi Rum
4 eggs
2/3 cup orange juice
12 ounces Ghirardelli Semi Chocolate Baking Chips

Place all ingredients into a mixer, except the eggs and chocolate pieces.  Beat on medium speed until well blended.  Add eggs, room temperature, one at a time until well blended.  Fold in chocolate pieces and then place cake batter into a prepared Bundt pan sprayed with non stick coating and flour.

Bake in a 350 degree oven for 40 to 45 minutes.  Please Glaze while the cake is hot and taken from oven.

Glaze poured over cake after baking
1 cup sugar
1 cup of butter
¾  cup dark Bacardi Rum
1 orange, peel grated
½ cup of orange juice

Glaze; place all ingredients in a pot and over the stove, cook boiling for 5 minutes.  Reserving ½ cup of glaze.  Pour remaining hot glaze over hot cake which the cake has been pricked with a sharp knife. Cool in Bundt pan for 30 minutes and then remove.  Brush evenly the remaining  ½ cup of glaze  over entire cake.  Let cool and serve with fresh whipping cream and sliced strawberries.