Pella Chronicle

February 7, 2013

Mini Chocolate Raspberry Rum Cakes


The Chronicle

Pella —

Ingredients

1 bx devils food cake mix
4 lg eggs
1 bx chocolate instant pudding
2/3 c raspberry rum
2/3 c water
1/2 c oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c power sugar
1 pt fresh raspberries


 
 

Directions

1
Mix together the first 6 ingredients. Pour into greased mini bundt cake pans (or 1 large bundt cake pan) bake at the 350 for 45 minutes
2
While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. Just want it nicely blended and warm. When cakes are done. spoon this glaze on top of the cakes. Let set till cool. Then top with powder sugar and a raspberry