Bacardi Double Chocolate Rum Cake Recipe

• 1 box chocolate cake mix
• 1 pkt (12-ounce) semi-sweet chocolate chips
• 1 box (small) chocolate instant pudding, divided
• 1 c. Bacardi black rum
• 1 c. Raspberry preserves, 10-12oz
• 3/4 c. Water
• 2 Tbsp. Shortening
• 1/2 c. Oil
• 1 ounce Vanilla baking bar square
• 4 x Large eggs

1. Preheat oven to 350F.
2. Combine cake mix , pudding, Large eggs, 1/2 c. of the rum, water and oil in a large mixing bowl.
3. Using an electric mixer, beat at low speed till moistened.
4. Beat at medium speed for 2 min.
5. Stir in 1 c. of chocolate pcs.
6. Pour batter into a greased 12-c. Bundt pan.
7. Bake 50 to 60 min till cake tests done.
8. Cold in pan for 15 min.
9. Remove from pan and cold on a wire rack.
10. Heat raspberry preserves and remaining 1/2 c. 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 reaspberry glaze proportionately over cake, allowing cake to absorb glaze.
15. Repeat till all the glaze has been absorbed.
16. Combine remaining 1 c. of chocolate pcs and shortening.
17. Microwave on high for 1 minute or possibly till melted.
18. Stir till smooth.
19. Spoon chocolate icing over cake.
20. Let stand 10 min.
21. Combine vanilla baking bar and 1 ts.
22. water.
23. Microwave on high for 30 seconds or possibly till melted.
24. Drizzle on top of icing.
25. /CAKES

chocolate cake mix, semisweet chocolate chips, chocolate instant pudding, black rum, raspberry preserves, water, shortening, oil, vanilla baking, eggs

Taken from cookeatshare.com/recipes/bacardi-double-chocolate-rum-cake-73046 (may not work)