Chocolate Rum Cake:
- from sherry
Mix Well. Grease and flour a Bundt Pan (or cake tin). Bake at 325C for 1 hour.
Let cake cool. Invert on plate, make holes in cake with long fork.
Drizzle glaze on top and sides. Also, you may cut the cake into pieces and drizzle glaze over pieces - this is really yummy!
Glaze: Take 1/4 lbs. (1 cube) Butter (not Margarine) and melt in saucepan. Add 1/4 cup water, 1 cup sugar. Boil for 3 minutes. Stir continuously. Remove from heat and stir in 1/2 cup Dark Rum....Enjoy!!!!
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