Chocolate rum cake you ignite

This is my recipe for a plum or Christmas pudding that was traditionally made with suet and soaked with brandy or other alcohol before the sauce was warmed by lighting it. It is served at Christmas after it has been soaking for a month or more.  I don’t like fruitcakes or brandy so I came up with this variation of a recipe from the bundt cake pan I purchased this year. Use caution while igniting the rum!

Amy’s Chocolate Rum Cake

1 (18.25-ounce) package devil’s food cake mix
1/2 cup sugar
1 (3.9-ounce) package chocolate instant pudding mix
1 cup vegetable oil
4 large eggs
½ cup container sour cream
¼ cup rum

Heavily grease and flour a 12-cup Bundt pan. Set aside.

Combine the ingredients in a large mixing bowl. Beat at low speed with an electric mixer just until combined.

Pour batter into prepared pan

Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack or plate.

Wrap the cake in foil for a day and then start adding a rum and sugar mixture to the cake every week for 3 weeks. I heated the sugar with the rum on the stovetop to dissolve the sugar first.

We-wrap the cake in the foil and put it in a large Ziploc bag as well or wrapped in plastic shopping bags.

A few days or the morning before serving melt ¼ cup sugar, ¼ cup butter and ½ cup chocolate chips in a saucepan over low heat. Pour on the top of the cake so the chocolate drizzels down the sides.

Before serving heat ½ cup rum in a microwave safe cup or a pyrex cup with a spout for 30 seconds.

Light the rum on fire using a long lighter and pour onto the cake!

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