Recipe - Bacardi Double-Chocolate Rum Cake

1 Box chocolate cake mix
1 pack (12oz) semisweet chocolate
chips
1 Box (small) chocolate
instant pudding; divided
1 cup Bacardi black rum
1 cup Raspberry preserves; 1012oz
Three fourths cup Water
2 tablespoon Shortening
One half cup Oil
1 ounce Vanilla baking bar square
4 Eggs

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, One half 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 12cup 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 One half 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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