I hope you all had a wonderful New Year’s celebration with family and good friends… and most importantly, good food.
With every new year, I like to reflect on the last. Some years are better than others, and some years I never want to think about again. But there’s something all years have in common: I end them thankful. Thankful for being alive, thankful for having my family in my corner at all times, and thankful for opportunities to be a better version of myself.
Wait… I mentioned good food earlier. I am ALWAYS thankful for good food. And speaking of good food, today’s recipe is for a cake that I made for New Year’s Day last year. It was a big hit in my chocolate (and alcohol) loving family. This is exactly what food is meant to do – bring people together. Even people who don’t have much in common have at least one thing – they eat.
So what does 2018 have in store? Helping others has always been a focus of mine (which is why I teach), but I’m going to work on extending this beyond school. I’ve always been invested in my own health, but I want to be more consistent with exercise and worry less about trivial matters. I want to take more trips, and experience new things. I want to try different foods – for my own enjoyment, and for your reading pleasure. I want to be the best wife, daughter, teacher, and friend that I can be.
How about you? What are your hopes and wishes for 2018?
DARK CHOCOLATE RUM BUNDT
WHAT YOU NEED:
for the cake-
1 box of devil’s food cake mix
1 cup of water
1/3 cup of canola oil
3 large eggs
2 tsp. of rum extract
3/4 cup of bittersweet chocolate chips
for the glaze-
1 stick of butter
1/4 cup of light rum
1 cup of granulated sugar
10-15 unwrapped chocolates (I used Lindt dark truffles, but feel free to use Hershey kisses, Ferrero Rocher, or any other candy you like!)
WHAT TO DO:
- Preheat oven to 350 degrees F. Lightly grease a bundt pan, set aside.
- In a large mixing bowl, beat the cake mix, water, oil, eggs, and extract on medium speed until fully combined.
- Fold in the chocolate chips, and spread batter evenly into the bundt pan.
- Bake for around 30-35 minutes. Let cool for around 10 minutes before removing the cake from the pan, inverting it onto a platter.
- While the cake is cooling, prepare the glaze. In a saucepan over medium heat, melt the butter with the sugar. Once the sugar has been dissolved in the melted butter, remove from heat. Stir in the rum.
- Pour the glaze over the warm cake.
- Once everything has cooled, fill the middle of the bundt with chocolates! This makes for a lovely presentation, and an extra treat. =)