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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the cake mix and instant chocolate pudding mix.
Add the eggs, brewed coffee, sour cream, oil, and dark rum. Mix on medium speed for about 2 minutes until the batter is smooth and well blended.
Fold in the chocolate chips gently with a spatula.
Divide the batter evenly between the prepared pans.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely before frosting or serving.
Serving and storage tips:
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