Bacardi Raspberry Chocolate Rum Cake Recipe
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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 350F. 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.

 

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