Bacardi Double-Chocolate Rum Cake

"Easy yet decadently rich chocolate rum cake with raspberry filling."
 
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photo by TrackMom2019 photo by TrackMom2019
photo by TrackMom2019
photo by recipefinder photo by recipefinder
photo by Amy020 photo by Amy020
photo by GailFergie photo by GailFergie
photo by mkjohnson4471 photo by mkjohnson4471
Ready In:
1hr 30mins
Ingredients:
10
Serves:
16
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ingredients

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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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Reviews

  1. Mary Ellen Watson
    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.
     
  2. FloraandMerriwether
    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.
     
  3. KLHquilts
    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.
     
  4. Amy020
    Really, really, REALLY good! I only used 1/2 of the rum (none in the preserves - used water instead) b/c it was going to be served to KIDS as well as adults. Everyone loved it - hubby would have liked a softer frosting, so will use a more traditional choc. icing next time. The melted choc. chips was delicious but might get a little too firm for some tastes. YUM!!!! _______________ 1/13/08: I've made this so often that I was kinda on "auto-pilot" this time and forgot that the cake should still be pretty warm when you add the toppings. That way, the chocolate chips just sort of ooze down all over in a nice glaze. So, this time, since the cake had already cooled I just drizzled the chocolate on top. I looks like one of those enormous fancy candy apples that are, like, $15 a piece!
     
  5. Debbb
    Fancy & delicious! I used white rum & raspberry jam with seeds as that is what I had on hand. I tried to get all the raspberry glaze to absorb into the cake but it was late & I wanted to get to bed - so, I ended up using about 2/3 of it. Great tip on melting the white chocolate with water!! I made this cake for a co-worker's birthday & it was a huge hit both in taste & presentation!
     
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Tweaks

  1. Hissy Hussy
    I made this for mother's day and forgot to review. Very good, but I had a problem mixing the vanilla bar with the water so I melted white chocolate chips instead. I didn't make any other changes. I think the this cake would also be good without the white drizzle.
     

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