Double Chocolate Rum Cake
- 1 (18.5 oz.) Package Chocolate Cake Mix
- 1 (3.5 oz) Package Chocolate Instant Pudding Mix
- 4 Eggs
- 1 Cup Spiced Rum
- 3/4 Cup Water
- 1/2 Cup Vegetable Oil
- 1 (12 oz.) Package Semi-Sweet Chocolate Chips, divided
- 1 Cup Raspberry Preserves
- 2 Tbsp. Shortening
- 1 oz. White Chocolate
- 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan, 10 inch tube pan or a 10 inch springform pan. Combine cake mix, pudding mix, eggs, 1/2 cup rum, water and oil in a large mixing bowl. Using an electric mixer, beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into the prepared pan. Bake for 50 minutes or until a skewer inserted in the cake comes out clean. Cool in pan for 15 minutes. Remove from pan and let cool on a rack.
- 2. In a small saucepan, heat preserves and remaining 1/2 cup rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed.
- 3. In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high heat until melted, about 1 minute. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing. Let stand 10 more minutes; Serve and enjoy.
chocolate cake mix, chocolate, eggs, rum, water, vegetable oil, chocolate chips, raspberry preserves, shortening, white chocolate
Taken from www.epicurious.com/recipes/member/views/double-chocolate-rum-cake-1211215 (may not work)