Bacardi double-chocolate rum cake
Last updated 6/12/2012 1:05:43 AM. Recipe ID 30836. Report a problem with this recipe.
Title: Bacardi double-chocolate rum cake
Yield: 16 Servings
1 Box chocolate cake mix
1 pk (12-oz) semi-sweet chocolate
1 Box (small) chocolate
-instant pudding; divided
1 c Bacardi black rum
1 c Raspberry preserves; 10-12oz
3/4 c Water
2 tb Shortening
1/2 c Oil
1 oz Vanilla baking bar square
From: firstname.lastname@example.org (Margaret Garland)
Date: Mon, 7 Aug 1995 16:26:08 GMT Preheat oven to 350F. 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
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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