Bacardi Double-Chocolate Rum Cake

Title:
Bacardi Double-Chocolate Rum Cake

Yield:
16 Servings

Categories:
Cake




Ingredients:





     1    Box chocolate cake mix


     1 pk (12-oz) semi-sweet chocolate


          -chips


     1    Box (small) chocolate


          -instant pudding; divided


     1 c  Bacardi black rum


     1 c  Raspberry preserves; 10-12oz


   3/4 c  Water


     2 tb Shortening


   1/2 c  Oil


     1 oz Vanilla baking bar square


     4    Eggs






 From: cookie@news.cpcnet.com (Margaret Garland)


 


 Date: Mon, 7 Aug 1995 16:26:08 GMT


 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


 reaspberry 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 ts. water. Microwave on high for 30 seconds or until melted. Drizzle


 on top of icing.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /CAKES


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.