Bacardi Double-Chocolate Rum Cake

Ingredients:

1 (18 1/4 ounce) box chocolate cake mix

1 (12 ounce) package semi-sweet chocolate chips, divided

1 (3 1/2 ounce) box chocolate instant pudding

1 cup divided Bacardi dark rum

1 cup raspberry preserves

2 tablespoons shortening

1/2 cup canola oil

1 ounce vanilla flavored square

4 eggs

Directions:

• Preheat oven to 350 ° F.
• 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 or 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 raspberry 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 tsp water.
• Microwave on high for 30 seconds or until melted.
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