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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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