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Double-Chocolate Rum Cake Recipe

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This recipe for Double-Chocolate Rum Cake is from Cooking With Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2-layer size pkg chocolate cake mix
1 (4-serving size) pkg chocolate instant pudding and pie filling
4 eggs
1 c. dark rum, divided
3/4 c. plus 1 tsp water, divided
1/2 c. vegetable oil
1 (12-oz) pkg semisweet chocolate pieces,
1 (10 to 12oz) jar raspberry preserves (about 1 1/2 c.)
2 T shortening
1 (1 oz) square vanilla baking bar
Directions:
Directions:
Preheat oven to 350º. Grease a 12 c. bundt pan or 10" tube pan.
Combine cake mix, pudding mix, eggs, 1/2 c.rum, 3/4 c. water and oil in large mixing bowl. Using electric mixer, beat at low speed until moistened. Beat at medium speed 2 mins. Stir in 1 f. chocolate pieces. Pour batter into prepared pan. Bake 50 to 60 min.s Cool in pan 15 mins. Remove from pan and finish cooling on wire rack.
In small saucepan, heat preserves and remaining 1/2 c. rum to make glaze. Strain thru sieve to remove seeds. Place cake on serving plate. Prick surface of cake with skewer. Brush raspberry glaze has been absorbed. In a bowl,combine remaining 1 c. chocolate pieces and shortening. Microwave on high 1 min. or until melted. Stir to make a smooth icing.
Personal Notes:
Personal Notes:
Christmas 1996 BML

 

 

 

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