Shelly's Recipe

RASPBERRY CHOCOLATE RUM CAKE

Category: Cakes from Cake Mixes

1 package chocolate cake mix
1 small chocolate instant pudding
1 cup Bacardi Black Rum
3/4 cup water
1/2 cup oil
4 eggs
12 oz semi-sweet chocolate chips
1 cup raspberry preserves
2 tbsp shortening
1 oz baking chocolate squares vanilla

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 raspberry 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 tsp. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.