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Bacardi Double-Chocolate Rum Cake




Source of Recipe


Internet


List of Ingredients




1 Package Chocolate cake mix; 18 oz
3-3/4 Ounces Chocolate instant pudding and pie
Filling
Cup Bacardi black rum
3/4 Cup Water
1/2 Cup Oil
4 Eggs
12 Ounces Semisweet chocolate; divided
Cup Raspberry preserves; 10-12oz
2 Tablespoons Shortening
1 Ounce Vanilla baking bar


Recipe



Preheat oven to 350. Combine cake mix , pudding, eggs, 1/2 c. of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 c. of chocolate pieces. Pour batter into a greased 12-c. Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack.

Heat raspberry preserves and remaining 1/2 c. of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush reaspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 c. of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.