Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Double-Chocolate Rum Cake




Source of Recipe


Internet


List of Ingredients




1 (18½ oz.) pkg.. chocolate cake mix
1 (3¾ oz.) pkg. instant chocolate pudding mix
1 cup dark rum, divided
¾ cup water
½ cup oil
4 eggs
1 (12 oz.) pkg. mini-chocolate chips, divided
1 (10 oz.) jar raspberry preserves (seedless if possible)
2 tbsp. shortening
1-1 oz. square white baking chocolate


Recipe



Preheat oven to 350º. Combine cake mix, pudding, eggs, ½ cup rum, water and oil in a large mixing bowl. Beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into greased 12 cup bundt pan. Bake 60 minutes or until cake tests done. Cool in pan 15 minutes. Turn onto serving plate to finish cooling.
In a small saucepan, melt raspberry preserves. Strain to remove seeds, set seeds aside. Reheat set aside seeds with half of the remaining rum. Strain again. Gently heat strained raspberry mixture, and stir in reserved rum. Let cool slightly.

Poke holes into cake top and sides with a fork. Brush raspberry sauce over top and sides of cake until all sauce has been absorbed into the cake (can be a lengthy procedure). Let set 30 minutes, then prepare chocolate glaze.

Combine remaining chocolate chips with 2 tbsp. shortening, in a microwavable bowl. Heat on HIGH at 30 second intervals until chocolate is melted. Stir until smooth. Spoon over cake.

Chop white baking chocolate coarsely. Place in a plastic zip-loc bag with ½ tsp. shortening. Microwave on HIGH at 10 second intervals until melted. Squeeze until smooth. Cut off tip of bag, then drizzle over chocolate glaze.