Bacardi Double-Chocolate Rum Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Easy yet decadently rich chocolate rum cake with raspberry filling. Ingredients:
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 |
1 cup divided bacardi dark rum |
1 cup raspberry preserves |
3/4 cup water |
2 tablespoons shortening |
1/2 cup canola oil |
1 ounce vanilla flavored square |
4 eggs |
Directions:
1. Preheat oven to 350°F.
2. Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
3. Using an electric mixer, beat at low speed until moistened.
4. Beat at medium speed for 2 minutes.
5. Stir in 1 cup of chocolate pieces.
6. Pour batter into a greased 12-cup Bundt pan.
7. Bake 50 to 60 minutes or until cake tests done.
8. Cool in pan for 15 minutes.
9. Remove from pan and cool on a wire rack.
10. Heat raspberry preserves and remaining 1/2 cup of rum.
11. Strain through a sieve to remove seeds.
12. Place cake on a serving platter.
13. Prick surface of cake with a fork.
14. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
15. Repeat until all the glaze has been absorbed.
16. Combine remaining 1 cup of chocolate pieces and shortening.
17. Microwave on high for 1 minute or until melted. Stir until smooth.
18. Spoon chocolate icing over cake. Let stand 10 minutes.
19. Combine vanilla baking bar and 1 tsp water.
20. Microwave on high for 30 seconds or until melted.
21. Drizzle on top of icing.
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