Mini Chocolate Rum Cakes
- Prep 30 min
- Total 1 hr 25 min
- Servings 12
- box (1 lb 2.25 oz) Betty Crocker™ SuperMoist™ devil’s food cake mix
- cup fat-free buttermilk
- cup vegetable oil
- cup dark rum
- 1 1/2
- cups miniature semisweet chocolate chips
- oz bittersweet baking chocolate, chopped
- cup whipping cream
- tablespoon dark rum
- oz white baking chocolate bars or squares, chopped
1Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
2Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
3Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
4In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
Serving Size: 1 Serving
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 3 1/2 Other Carbohydrate; 8 Fat;
*Percent Daily Values are based on a 2,