Shelly's Recipe

CALYPSO CHOCOLATE RUM CAKE

Category: Cakes from Cake Mixes

1 pkg devils food cake mix with pudding
1 cup Coco Lopez Cream of Coconut
4 eggs
1/3 cup plus 1 tbsp dark rum, optional
1/4 cup vegetable oil
1 tbsp instant coffee granules
1 cup mini chocolate chips
3/4 cup chopped nuts

Preheat oven to 350. Combine cake mix, 3/4 cup cream of coconut, eggs, 1/3 cup rum, oil and coffee. Beat 2 minutes on medium speed. Stir in 3/4 cup chips and nuts. Pour into well greased and floured Bundt or tub pan and bake for 40-50 minutes or until toothpick inserted into center comes out clean.

Meanwhile, in a small saucepan, over low heat, melt remaining 1/4 cup chips. Gradually add remaining 1/4 cup cream of coconut; mix well. Over medium heat, bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Stir in remaining 1 tbsp rum; set aside.

Cool cake for 20 minutes. Remove from pan; cool at room temperature. Slowly spoon glaze over cake; garnish as desired. Store covered at room temperature.

NOTE: For non alcoholic version: omit rum. In batter, use 1/3 cup water and 2 tsp rum extract instead of rum. In Glaze, add 1 tbsp water and 1/4 tsp rum extract after cooling.