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Bacardi Double-Chocolate Rum Cake Recipe

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This recipe for Bacardi Double-Chocolate Rum Cake is from Mom's CookBook, 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 pkg (18 1/2oz) chocolate cake mix
1 pkg chocolate instant pudding & pie filling
1 cup Bacardi dark rum
3/4 cups water
1/2 cup vegetable oil
4 eggs
1 pkg (12 oz) semisweet chocolate
1 cup raspberry preserves
2 tbsp shortening
1 oz vanilla baking bar
Directions:
Directions:
Preheat oven to 350º
Combine cake mix, pudding, eggs, 1/2 cup of the rum, water, & oil in large mixing bowl.
Using electric mixer, beat at low speed until moistened.
Beat at medium speed 2 min.
Stir in 1 cup of chocolate pieces.
Pour batter into prepared greased 12-cup Bundt pan or 10 in tube pan.
Bake at 50-60 min until cake test done.
Cool in pan 15 min.
Remove from pan, cool on rack.

In small saucepan, heat raspberry preserves & remaining 1/2 cup rum.
Strain through sieve to remove seeds.
Place cake on serving plate.
Prick surface of cake with fork.
Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
Repeat until all glaze has been absorbed.

In bowl, combine remaining 1 cup chocolate pieces & shortening.
Microwave on high 1 min or until melted.
Stir until smooth or heat mixture over hot (not boiling) water until chocolate melts & mixture is smooth.
Spoon chocolate icing over cake.
Let stand 10 min.
In small bowl, combine vanilla baking bar & 1 tsp water.
Microwave on high 30 sec or until melted or melt over hot (not boiling) water.
Drizzle on top of chocolate icing.

 

 

 

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