Barbados Chocolate Rum Cake: Jim Coleman Recipes.

Cake Ingredients

• 1 Box Chocolate Cake Mix
• 1 Package of Instant Chocolate Pudding Mix
• 4 Eggs
• 1/2 Cup water
• 1/2 Cup light olive oil
• 1/2 Cup dark rum
• 1/4 Cup dark sugar  

Glaze Ingredients

• 1/2 Cup butter
• 3/4 Cup white sugar
• 1/4 white rum
• 1/4 Cup water 

Either grease or spray a 10-inch bundt pan. In a mixer, beat the cake mix, the pudding mix, the eggs, olive oil, water, olive oil, rum and sugar on high speed for 2 - 3 minutes. Pour the batter in to the bundt and place in a 325 oven for 50 minutes to an hour, or until a toothpick comes out clean.While the cake is baking, in a saucepan, combine butter, white sugar, the white rum and the water and bring to a boil and cook for 3 -5 minutes. When you take the rum cake out of the oven, flip it over on a rack on a cookie sheet, and immediately pour the glaze over the cake while it's still warm.

Flavors of America: Chef Jim Coleman

you can buy Caledonian Kitchen Barbados Rum Cake, 26-Ounce Can