Categories: Cake, Dessert

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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