Bacardi Double-Chocolate Rum Cake

• 1 (18 1/2 oz.) pkg. chocolate cake mix *
• 1 pkg. chocolate instant pudding and pie filling
• 1 c. Bacardi dark rum
• 3/4 c. water
• 1/2 c. vegetable oil
• 4 eggs
• 1 (12 oz.) pkg. semi-sweet chocolate
• 1 c. raspberry preserves
• 2 Tbsp. shortening
• 1 oz. vanilla baking bar

1. Preheat oven to 350u0b0.
2. Combine cake mix, pudding, eggs, 1/2 cup of the water and oil in a large mixing bowl.
3. Using electric mixer, beat at low speed until moistened.
4. Beat at medium speed for 2 minutes.
5. Stir in 1 cup of the chocolate pieces.
6. Pour batter into prepared greased 12-cup Bundt pan or a 10-inch tube pan.
7. Bake for 50 to 60 minutes, until cake tests done.
8. Cool in pan for 15 minutes.
9. Remove from pan.
10. Cool on rack.

chocolate cake, chocolate instant pudding, rum, water, vegetable oil, eggs, semisweet chocolate, raspberry preserves, shortening, vanilla baking

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180264 (may not work)