Triple Chocolate Rum Cake

• Cake
• 1 (18 ounce) box chocolate cake mix
• 1 (2 7/8 ounce) box instant chocolate pudding mix
• 1/2 cup rum
• 4 eggs
• 1/2 cup low-fat milk
• 1/2 cup canola oil
• 1 cup semi-sweet chocolate chips
• Glaze
• 4 tablespoons butter
• 1/2 cup rum
• 1/2 cup sugar
• 1/4 teaspoon vanilla
• Toppings
• powdered sugar
• fresh raspberry
• whipped cream

1. Preheat oven to 350u0b0F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
2. Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
3. Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
4. Bake the cake for 45 minutes or until done when tested with a toothpick.
5. Pull cake from oven and set it aside on a wire rack.
6. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
7. Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
8. Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.

cake, chocolate cake mix, chocolate pudding, rum, eggs, lowfat milk, canola oil, semisweet chocolate chips, butter, rum, sugar, vanilla, toppings, powdered sugar, fresh raspberry, whipped cream

Taken from www.food.com/recipe/triple-chocolate-rum-cake-219464 (may not work)