Yield: 16 servings
|1 pack||Chocolate cake mix|
|12 ounces||Semi-sweet chocolate chips|
|1 small||Chocolate instant pudding -- divided|
|1 cup||Bacardi Black Rum|
|1 cup||Raspberry preserves -- (10 to 12oz)|
|1 ounce||Vanilla baking bar square|
Preheat oven to 350~. Combine cake mix , pudding, eggs, ½ 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 ½ 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.
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