Tamarind Fudge Cake with Rum Frosting
A rich, playful tamarind fudge cake that starts with a boxed mix.
- 1 15.25 oz box chocolate fudge cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 eggs large
- 1/4 cup tamarind concentrate or paste
- 1/4 cup melted butter
- 3 cups confectioner's sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tbsp rum
- 1 1/2 tsp cinnamon
- milk as needed
Preheat oven to 325. In a large bowl or stand mixer, mix all cake ingredients together until batter is smooth and thoroughly combined, stopping occasionally to scrape down sides. Immediately pour cake batter into a well-greased Bundt pan. Bake for 32--35 minutes (toothpick should emerge clean). Let cool for 3-5 minutes, then invert onto serving plate.
While cake cools, whisk melted butter in large, deep bowl until frothy. Gradually add 1 cup of confectioner's sugar, beating well. Add vanilla extract, rum, and cinnamon. Slowly add remaining confectioner's sugar, beating until frosting has thickened. Let sit for 10-15 minutes. After cake is completely cooled, spread frosting evenly over cake and garnish with fresh berries and blooms.