Ingredients Jump to Instructions ↓

  1. 1 pk Chocolate cake mix;

  2. 18 oz

  3. 3 3/4 oz Chocolate instant pudding

  4. -and pie Filling c Bacardi black rum 3/4 c Water

  5. 1/2 c Oil

  6. 4 Eggs

  7. 12 oz Semisweet chocolate; divided

  8. c Raspberry preserves; 10-12oz 2 tb Shortening

  9. 1 oz Vanilla baking bar

  10. 350. Combine cake mix , pudding, eggs,

  11. 1/2 c. 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

  12. 1 c. of chocolate pieces. Pour batter into a greased 12-c. Bundt pan. Bake

  13. 50 to 60 minutes until cake tests done. Cool in pan for 1/2 c. 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

  14. 1 c. 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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