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Bacardi Double-Chocolate Rum Cake
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
package
Chocolate cake mix 12
ounces
Semi-sweet chocolate chips 1
small
Chocolate instant pudding,
divided
1
cup
Bacardi Black Rum 1
cup
Raspberry preserves,
10-12oz
3/4
cup
Water 2
tablespoons
Shortening 1/2
cup
Oil 1
ounce
Vanilla baking bar square 4
Eggs
Directions:
Preheat oven to 350~. Combine cake mix , pudding, eggs, 1/2 cup 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 cup of chocolate pieces. Pour batter into a greased 12-cup 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 cup 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 cup 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.
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