Triple Chocolate Cake With Coffee and Rum Make this delicious cake a day ahead. From the Mpls. Star-Tribune 1 pkg. good quality devil's food cake mix 1 (4-serving size) pkg. instant chocolate pudding mix 1 cup sour cream 1/2 cup cooking oil 1/4 to 1/2 cup coffee (I used 1/2 cup) 1/4 to 1/2 cup dark rum (I used 1/2 cup) 4 large eggs 2 cups semisweet chocolate chips Preheat oven to 350 degrees. Combine all ingredients, except chocolate chips, in the bowl of electric mixer. Mix on low speed briefly just to blend ingredients together. Beat at medium speed for 1 minute. Stop and scrape down sides of bowl, then beat for 1 minute more. Fold in chocolate chips. Pour batter into well greased and floured Bundt pan. Bake for 40 minutes to 1 hour until cake springs back when pressed lightly with finger near the center. Cool in pan on rack for about a half hour. Turn out gently onto a serving plate. Let stand overnight to allow chocolate chips to firm up. Made by Wendy for the June 2005 potluck.

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