Bacardi Double-Chocolate Rum Cake
Easy yet decadently rich chocolate rum cake with raspberry filling.
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INGREDIENTS
Nutrition- 1(18 1/4 ounce) box chocolate cake mix
- 1(12 ounce) package semi-sweet chocolate chips, divided
- 1(3 1/2 ounce) box chocolate instant pudding
- 1cup divided Bacardi dark rum
- 1cup raspberry preserves
- 3⁄4cup water
- 2tablespoons shortening
- 1⁄2cup canola oil
- 1ounce vanilla flavored square
- 4
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DIRECTIONS
- 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 or 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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