Recipe of The Day! Bacardi Double-Chocolate Rum Cake
Bacardi Double-Chocolate Rum Cake
1 package Chocolate cake mix
12 ounces Semi-sweet chocolate chips
1 small Chocolate instant pudding, divided
1 cup Bacardi Black Rum
1 cup Raspberry preserves, 10-12oz
3/4 cup Water
2 tablespoons Shortening
1/2 cup Oil
1 ounce Vanilla baking bar square
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.
Posted on May 10, 2012, in Chocolate Recipes and tagged Bake, Bundt cake, Cake, cake servings, chocolate, chocolate cake mix, chocolate rum cake, Dessert, Drizzle, Eggs, food, Microwave oven, sweet chocolate chips, Types of chocolate. Bookmark the permalink. Leave a comment.