1 pkg Devil’s Food chocolate cake mix4 oz pkg instant chocolate pudding1/2 cup (1 stick) unsalted butter, melted 8 oz sour cream3/4 cup Gosling’s Black Seal® Rum3 eggs 3/4 cup coconut, lightly toasted (opt.)6 oz pkg chocolate chips (or more)1/4 cup Gosling’s Black Seal® Rum
For glaze:
1/4 cup of water
3/4 cup sugar
1/4 cup Gosling’s Black Seal Rum
Combine first 5 ingredients; mix on low speed in mixer until moistened.
Add eggs and beat for 2 minutes on high speed. Stir in coconut (opt.) and chocolate chips. Pour into a greased and floured Bundt pan or tube pan.
Bake at 350° for 1 hour or until the tester comes out clean. Allow cake to cool in the pan 15-20 minutes. While it cools poke holes in cake
bottom with a skewer and pour on ¼ cup of Gosling’s Black Seal Rum.
Once cooled turn cake out of mold and brush on glaze.
Glaze:
In a small, heavy bottomed sauce pan bring water and sugar to a boil, stirring until sugar is completely dissolved and syrupy. Stir in
rum taking care it does not ignite, and cook another minute. Take off heat.
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