Bacardi Double-Chocolate Rum Cake

Ingredients: Box Chocolate Cake Mix Package (12-oz) Semi-sweet Chocolate Chips Box (small) Chocolate Instant Pudding; Divided Cup Bacardi Black Rum Cup Raspberry Preserves; 10-12oz 3/4 Cups Water Tablespoons Shortening 1/2 Cups Oil Ounce Vanilla Baking Bar Square Eggs Makes:

Directions:

From: cookie@news.cpcnet.com (Margaret Garland) Date: Mon, 7 Aug 1995 16:26:08 GMT Preheat oven to 350F. 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. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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