|
Bacardi Raspberry Chocolate Rum Cake
1 package Chocolate cake mix
1 small Chocolate instant pudding
1 cup Bacardi Black Rum
3/4 cup Water
1/2 cup Oil
4 Eggs
12 ounces Semi-sweet chocolate chips
1 cup raspberry preserves
2 tablespoons Shortening
1 ounce baking chocolate squares vanilla
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 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. |
