Modes

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup sugar
• 1 Tablespoon baking powder
• 3.4 ounces chocolate Jello pudding mix (1 box)
• 1 teaspoon salt
• 4 ounces vegetable oil
• 8 Tablespoons room temperature butter (1 stick)
• 4 eggs
• 6 ounces whole milk

Syrup

• 1/2 cup sugar
• 1 Tablespoon vanilla extract
• 6 ounces spiced rum
• Tablespoons butter

Instructions

Preheat Wolf Oven to 330°F on Bake mode with a rack in position 3.

In a mixer with a paddle attachment, add flour, baking powder, sugar, salt, Jello pudding mix, butter, and vegetable oil. Mix on medium speed until combined; it should resemble the texture of sand.

Mix eggs and milk in a small cup or bowl. Slowly pour the milk and egg mix into the mixer on low speed until all of the mix has been incorporated.

Spray a bunt cake pan with cooking spray and add batter. Use a spatula to make sure it is even, and gently tap the cake pan on the counter a few times to finish leveling it out.

Bake the cake in the oven on rack 3 for 45-50 minutes, or until a toothpick comes out of the cake clean with no batter attached.

While the cake is in the oven, make the syrup. In a small saucepan over medium heat, add the sugar, rum, and vanilla. Bring to a boil and cook for two to three minutes. The syrup will thicken, almost like oil. Remove from heat and stir in butter.

Once the cake is out of the oven, let it cool for five minutes.

Once cooled, use a skewer to poke holes all over the cake while still in the pan. Slowly pour the syrup over the cake, still in the pan, allowing the syrup to soak in.

Cover the pan and let it reach room temperature. Invert the pan onto a cake stand or large plate, serve, and enjoy.