*  Exported from  MasterCook  *

                    Bacardi Double-Chocolate Rum Cake

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Chocolate cake mix
   1      small         Chocolate instant pudding
   1      cup           Bacardi Black Rum
     3/4  cup           Water
     1/2  cup           Oil
   4                    Eggs
  12      ounces        Semi-sweet chocolate chips
   1      cup           raspberry preserves
   2      tablespoons   Shortening
   1      ounce         baking chocolate squares -- vanilla


Preheat oven to 350~.
 Combine cake mix , pudding, eggs, 1/2 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 1/2 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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