Recipe#4053

Title: Chocolate Rum

Newsgroups: rec.food.recipes 
 From: cookie@news.cpcnet.com (Margaret Garland) 
 Subject: Chocolate Cakes with Rum 
 Message-ID: DCy8Bn.Dv3@taranto.com 
 Date: Mon, 7 Aug 1995 16:26:08 GMT 

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
 4 eggs
 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.