1 (15.25-ounce) box devil’s food chocolate cake

1/4 cup unsweetened cocoa powder

1/3 cup sugar

3/4 cup buttermilk

3 eggs

1/2 cup hot, very strong coffee

1/2 cup canola oil

2 tablespoons dark rum OR 1 teaspoon vanilla extract

Chocolate sauce

4 tablespoons unsalted butter

1/4 cup unsweetened cocoa powder

1/4 cup water

1 1/2 cups powdered sugar

1 teaspoon vanilla extract


Heat oven to 350. Grease a Bundt pan and set aside.

For cake: In a large bowl, whisk together cake mix, cocoa powder and sugar. Add buttermilk, eggs, coffee, canola oil and dark rum/vanilla extract. Using an electric mixer, beat for 2 minutes. Pour into prepared pan. Bake for 35 minutes or until done.

For chocolate sauce: In a small saucepan, melt butter; add cocoa powder and stir until it makes a paste. Add water, and gradually add powdered sugar. Remove from heat. Stir in vanilla extract. If sauce is too thick, add more water, one tablespoon at a time.

Allow cake to cool for 15 minutes, remove cake from pan, and poke holes in it with a toothpick. Brush half of the chocolate sauce on top. Add remaining sauce just before serving, by drizzling on each slice or evenly pouring on cake.


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