Bacardi Double-Chocolate Rum Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Easy yet decadently rich chocolate rum cake with raspberry filling.

Ingredients Nutrition

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.
Most Helpful

5 5

Fairly easy recipe, made it for Valentine's Day dessert. Turned out almost too pretty to eat. Had a glass of Cabernet with it and the wine really brought out the chocolate and raspberries.

5 5

I also made this for my favorite chocoholic for Valentines Day. It was gone in one night. This couldn't have been easier and tastier. Thanks for putting it on here.

4 5

Thought this was a very competent cake, but not the absolute best ever ... but it's so easy to make that I'll definitely make it again. I needed a holiday cake and thought a chocolate rum cake really fit the bill. The rum wasn't as pronounced as I would have liked. I also added walnuts to it, just to jazz it up a bit more -- I think that was a real help. Liked the fact that the raspberry flavor was just an accent and not overwhelming. I didn't know (and couldn't find) what a "vanilla bar" was, so I used white chocolate -- didn't see to hurt anything! Thanks for posting this.