Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Box Chocolate Cake Mix
- 1 Package of Instant Chocolate Pudding Mix
- 4 Eggs
- 1/2 Cup water
- 1/2 Cup light olive oil
- 1/2 Cup dark rum
- 1/4 Cup dark sugar
- Glaze Ingredients
- 1/2 Cup butter
- 3/4 Cup white sugar
- 1/4 white rum
- 1/4 Cup water
Directions
Either grease or spray a 10-inch bundt pan. In a mixer, beat the cake mix, the pudding mix, the eggs, olive oil, water, olive oil, rum and sugar on high speed for 2 - 3 minutes.
Pour the batter in to the bundt and place in a 325 oven for 50 minutes to an hour, or until a toothpick comes out clean.
While the cake is baking, in a saucepan, combine butter, white sugar, the white rum and the water and bring to a boil and cook for 3 -5 minutes.
When you take the rum cake out of the oven, flip it over on a rack on a cookie sheet, and immediately pour the glaze over the cake while it's still warm.
Category:Barbadian Recipes
Category:Barbadian Desserts