Yummy double chocolate rum cake that will be well accepted by your holiday guests!
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Ingredients
- 1 box chocolate cake mix 18 1/4 ounce
- 1 pkg. semi-sweet chocolate chips divided, 12 ounce
- 1 box chocolate instant pudding 3 1/2 ounce
- 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 large eggs
Servings:
Instructions
- Preheat oven to 350°F.
- 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 or 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. S
- poon 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.
- Courtesy Food.com
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