Bacardi Double-Chocolate Rum Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Bacardi Double-Chocolate Rum Cake
Categories: Cakes, Chocolate
Yield: 16 servings

1 pk Chocolate cake mix; 18 oz
3 3/4 oz Chocolate instant pudding
-and pie
Filling
c Bacardi black rum
3/4 c Water
1/2 c Oil
4 Eggs
12 oz Semisweet chocolate; divided
c Raspberry preserves; 10-12oz
2 tb Shortening
1 oz Vanilla baking bar

Preheat oven to 350. Combine cake mix , pudding, eggs, 1/2
c. 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 c. of chocolate
pieces. Pour batter into a greased 12-c. 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 c. of rum.
Strain through a sieve to remove seeds. Place cake on a
serving platter. Prick surface of cake with a fork. Brush
reaspberry glaze evenly over cake, allowing cake to absorb
glaze. Repeat until all the glaze has been absorbed.
Combine remaining 1 c. 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 ts. water.
Microwave on high for 30 seconds or until melted. Drizzle
on top of icing.

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