Title: Bacardi double-chocolate rum cake
 Categories: Cake
      Yield: 16 Servings
 
      1    Box chocolate cake mix
      1 pk (12-oz) semi-sweet chocolate
           -chips
      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
      4    Eggs
 
  From: cookie@news.cpcnet.com (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
  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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe