Double Chocolate Rum Cake with Rasberry Rum Glaze Recipe

By tammy1365

Ingredients

• cake shopping list
• 1 18-1/2 oz package chocolate cake mix shopping list
• 1 3-1/2 oz. package chocolate instant pudding mix shopping list
• 1/2 cup rum shopping list
• 3/4 cup of water shopping list
• 1/2 cup of vegetable oil shopping list
• 3 eggs
• 12 oz. package semi-sweet chocolate chips, divided shopping list
• RASPBERRY GLAZE: shopping list
• 1 cup of raspberry preserves shopping list
• 1/2 cup rum shopping list
• chocolate icing shopping list
• Remainder of semi-sweet chocolate chips from cake recipe shopping list
• 2 Tbsp. shortening shopping list
• 1 oz. white chocolate shopping list

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

Preheat oven to 350°.

Combine cake mix, pudding mix, 1/2 cup of BACARDI Select Rum, water and oil in bowl.

Using an electric mixer, beat at a low speed until moistened. Beat for 2 minutes at a medium speed then stir in 1 cup of chocolate chips.

Pour batter into pan and cook 50 minutes.

In small saucepan, heat preserves and BACARDI Select Rum. Strain through sieve to remove seeds.

Place cake on serving plate and prick surface of cake with fork. Brush glaze evenly over cake, until all glaze has been absorbed.

In a glass bowl combine remaining chocolate chips and shortening. Microwave on medium high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.)