Dark chocolate rum bundt

HAPPY 2018!

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?



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

for fun-

10-15 unwrapped chocolates (I used Lindt dark truffles, but feel free to use Hershey kisses, Ferrero Rocher, or any other candy you like!)



  1. Preheat oven to 350 degrees F. Lightly grease a bundt pan, set aside.
  2. In a large mixing bowl, beat the cake mix, water, oil, eggs, and extract on medium speed until fully combined.
  3. Fold in the chocolate chips, and spread batter evenly into the bundt pan.
  4. Bake for around 30-35 minutes. Let cool for around 10 minutes before removing the cake from the pan, inverting it onto a platter.
  5. 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.
  6. Pour the glaze over the warm cake.
  7. Once everything has cooled, fill the middle of the bundt with chocolates! This makes for a lovely presentation, and an extra treat. =)
dark chocolate rum bundt




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female. food enthusiast. physics teacher. wife. gym rat.

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