Take a few shortcuts with this indulgent rum and raisin chocolate pudding cake. Easy to make and delicious!

Prep Time    : 30  mins
Cook Time   : 55 mins

Servings      : 8


·         2/3 cup (100g) raisins, coarsely chopped
·         2 tablespoons rum or apple juice
·         540g pkt Betty Crocker™ Devil's Food Cake Mix
·         3 Coles Australian Free Range Eggs
·         3/4 cup (185ml) milk
·         125g butter, melted
·         1/3 x 453g tub Betty Crocker™ Creamy Deluxe Vanilla Frosting
·         Fresh berries, to serve
·         White chocolate curls, to serve


1.   Preheat oven to 180C. Grease an 8-cup (2L) pudding basin and line the base with a disc of baking paper.
2.   Combine the raisin and rum or apple juice in a small bowl. Set aside for 10 mins to soak.
3.  Use an electric mixer to beat the cake mix, eggs, milk and butter in a large bowl on low speed until combined. Increase speed to medium and beat for 2 mins. Fold in the raisin mixture. Pour into prepared basin. Smooth the surface.
4.  Bake for 50-55 mins or until a skewer inserted in the centre comes out clean. Set aside in the basin for 10 mins to cool slightly before turning onto a wire rack sitting over a baking tray to cool completely.
5.  Place chocolate frosting sachet from the cake mix packet in a heatproof bowl. Microwave on high for 15 secs or until the frosting reaches a pouring consistency. Stir well. Drizzle the frosting over top of the cake. Place in the fridge for 10 mins or until frosting is set. Repeat with the vanilla frosting.
6.  Transfer the cake to a serving plate. Decorate with mixed berries and white chocolate curls.


·         Allow additional time for cooling.

Recipe from

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