Bacardi Double-Chocolate Rum Cake

• 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

1. Preheat oven to 350u0b0F.
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.

chocolate cake mix, semisweet chocolate chips, chocolate instant pudding, rum, raspberry preserves, water, shortening, canola oil, eggs

Taken from www.food.com/recipe/bacardi-double-chocolate-rum-cake-16195 (may not work)