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Chocolate Glazed Butter Rum Cake

Categories: Cakes, Chocolate

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Easy to make, this cake has the dense and flavorful characteristics of a pound cake.


  • 1 c. butter softened
  • 2 c. granulated sugar
  • 4 lg. eggs
  • 3 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1 c. buttermilk
  • 2 tsp. rum flavoring
  • 3 tbsp. brown sugar
  • 1 tbsp. cocoa powder
  • 1 tsp. Clabber Girl Cornstarch
  • 2 c. powdered sugar sifted
  • 6 tbsp. cocoa powder
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 2 tbsp. butter melted
  • 1/2 c. toffee bits crushed, for the topping


Preheat oven to 350 F; generously spray a bundt pan with cooking spray; set aside.

In a large mixing bowl, cream butter, sugar and eggs. In a separate bowl combine flour, salt, Clabber Girl Baking Powder and baking soda. Add dry mix to creamed mixture, alternating with buttermilk. Add rum flavoring; pour half the batter into the pan and sprinkle with cocoa filling. Pour the remaining batter on top.

Bake at 350 F for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.

Chocolate glaze directions: In a small bowl, combine powdered sugar and cocoa. Add milk, vanilla and melted butter. Mix until blended.

When cake is cooled, drizzle with chocolate glaze and sprinkle with crushed toffee bits.