Bacardi Double-chocolate Rum Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) box chocolate cake mix
• 1 (12 ounce) package semi-sweet chocolate chips, divided
• 1 (3 1/2 ounce) box chocolate instant pudding
• 1 cup divided bacardi dark rum
• 1 cup raspberry preserves
• 3/4 cup water
• 2 tablespoons shortening
• 1/2 cup canola oil
• 1 ounce vanilla flavored square
• 4 eggs

Recipe

• 1 preheat oven to 350°f.
• 2 combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• 3 using an electric mixer, beat at low speed until moistened.
• 4 beat at medium speed for 2 minutes.
• 5 stir in 1 cup of chocolate pieces.
• 6 pour batter into a greased 12-cup bundt pan.
• 7 bake 50 to 60 minutes or until cake tests done.
• 8 cool in pan for 15 minutes.
• 9 remove from pan and cool on a wire rack.
• 10 heat raspberry preserves and remaining 1/2 cup of rum.
• 11 strain through a sieve to remove seeds.
• 12 place cake on a serving platter.
• 13 prick surface of cake with a fork.
• 14 brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• 15 repeat until all the glaze has been absorbed.
• 16 combine remaining 1 cup of chocolate pieces and shortening.
• 17 microwave on high for 1 minute or until melted. stir until smooth.
• 18 spoon chocolate icing over cake. let stand 10 minutes.
• 19 combine vanilla baking bar and 1 tsp water.
• 20 microwave on high for 30 seconds or until melted.
• 21 drizzle on top of icing.