BACARDI DOUBLE-CHOCOLATE RUM CAKE

Bacardi Double-Chocolate Rum Cake image

Provided by Steve P.

Categories Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

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

Steps:

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.
Spoon 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.