Mocha Rum Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 201.3
- Total Fat: 7.8 g
- Cholesterol: 35.4 mg
- Sodium: 197.1 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
View full nutritional breakdown of Mocha Rum Cake calories by ingredient
Introduction
Made this as healthy as possible, but stick to small servings (if you can) because it is rich!!This is great for a party. It is super easy but tastes like you slaved over it. Made this as healthy as possible, but stick to small servings (if you can) because it is rich!!
This is great for a party. It is super easy but tastes like you slaved over it.
Number of Servings: 24
Ingredients
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1 yellow cake mix
1 small instant sugar free chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup light canola blend oil
1/4 cup rum (dark or light)
1/4 cup coffee liqueur
1/2 cup sliced almonds
***icing***
1 cup powdered sugar
2 Tbsp dark rum
3 Tbsp coffee liqueur
1 Tbsp sugar free chocolate syrup
1 Tbsp water (if needed)
Directions
Preheat oven to 350*.
Grease and flour bundt pan.
Combine cake mix , pudding mix, eggs, oil, water, rum, & coffee liqueur. Beat with mixer on high for 2min. Fold in almonds then pour into bundt pan.
Bake for 40-50 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in for 5 minutes before removing it from pan.
While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
***To Make icing***
Stir together powdered sugar, rum, coffee liqueur, chocolate syrup, until smooth. If icing is too thick add up to 1 Tbsp of water to thin it out.
Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user BONDGIRL2010.
Grease and flour bundt pan.
Combine cake mix , pudding mix, eggs, oil, water, rum, & coffee liqueur. Beat with mixer on high for 2min. Fold in almonds then pour into bundt pan.
Bake for 40-50 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in for 5 minutes before removing it from pan.
While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
***To Make icing***
Stir together powdered sugar, rum, coffee liqueur, chocolate syrup, until smooth. If icing is too thick add up to 1 Tbsp of water to thin it out.
Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user BONDGIRL2010.
Member Ratings For This Recipe
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ELRIDDICK
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CD17951176
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NATURALCNM1
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DTURPIN
