1 Box chocolate cake mix
1 pk (12-oz) semi-sweet chocolate
-chips
1 Box (small) chocolate
-instant pudding; divided
1 c Bacardi black rum
1 c Raspberry preserves; 10-12oz
3/4 c Water
2 tb Shortening
1/2 c Oil
1 oz Vanilla baking bar square
4 Eggs
From: cookie@news.cpcnet.com (Margaret Garland)
Date: Mon, 7 Aug 1995 16:26:08 GMT
Preheat oven to 350F. 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings