Bacardi Double-Chocolate Rum Cake

Preheat oven to 350°F.

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 or 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 raspberry 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 tsp water.

Microwave on high for 30 seconds or until melted.

Drizzle on top of icing.