Bacardi Double-Chocolate Rum Cake
Chocolate cake mix
Semi-sweet chocolate chips
Chocolate instant pudding,
Bacardi Black Rum
Vanilla baking bar square
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.