• Chocolate Rum Pecan Pound Cake

    1 vote
    Chocolate Rum Pecan Pound Cake
    Prep: 20 min Cook: 65 min Servings: 12
    by Robyn Savoie
    381 recipes
    Let us celebrate holiday baking with this incredible chocolate pound cake. It’s great for holiday entertaining since it makes such a striking impression but is relatively simple. There’s no fussy frosting or decorating required, just a simple chocolate glaze. Sprinkle with chopped pecans if desired.


    • Cake:
    • 2/3 Cup Hershey's Cocoa Powder
    • 1/4 Cup Boiling Water
    • 1 1/4 Cups Unsalted Butter or Margarine, Softened
    • 2 2/3 Cups Granulated Sugar
    • 1 Tsp. Vanilla Extract
    • 5 Large Eggs
    • 2 Cups All Purpose Flour
    • 1 Tsp. Salt
    • 1/2 Tsp. Baking Powder
    • 1/4 Tsp. Baking Soda
    • 1/2 Cup Buttermilk (Tip)
    • 3/4 Cups Toasted Pecans, Chopped
    • 1/4 Cup Light Rum or 1 1/2 Tsp. Rum Extract Plus 1/4 Cup Water
    • Chocolate Glaze:
    • 3 Tbsp. Unsalted Butter or Margarine
    • 3 Tbsp. Light Corn Syrup
    • 1 Tbsp. Water
    • 1 Cup Hershey's Semi-Sweet Mini Chips
    • Garnish:
    • Additional Toasted Pecans, Chopped


    Heat oven to 325°F. Grease and flour a 12-Cup bundt pan.
    Prepare Cake:
    In small bowl, stir 1/3 cup cocoa and water until smooth; set aside.
    In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture; beat well.
    Stir together flour, remaining 1/3 cup cocoa, salt, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating until well blended. Stir in pecans and rum.
    Pour batter into prepared pan. Bake 1 hour 5 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle Chocolate Glaze over cake.
    Prepare Chocolate Glaze:
    In small saucepan, combine butter, corn syrup and water. Cook over medium heat, stirring constantly, until mixture begins to boil.
    Remove from heat; add chocolate chips, stirring until melted. Cool slightly.
    Cook's Tip:
    If you do not have buttermilk you can sour 2% milk by mixing 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
    You can also substitute equal parts low-fat vanilla or cherry yogurt for the buttermilk. This is my personal favorite.

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