Bacardi Double-Chocolate Rum Cake

(from saymyname’s recipe box)

Source: 1Steve; Recipezaar

Serves 12 people

Categories: Cake, Dessert

Ingredients

  • 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

Directions

  1. Preheat oven to 350°F.

  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.

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