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Ingredients:
1 package chocolate cake mix
1 small box chocolate instant pudding
1 c. Bacardi® Black Rum
3/4 c. water
1/2 c. oil
4 eggs
1 12-ounce package semi-sweet chocolate chips
1 c. raspberry preserves
2 T. shortening
1 ounce white baking chocolate square
1 tsp. water
Directions:
Preheat oven to 350 degrees. Combine cake mix, pudding, 1/2 c. rum, water, oil and eggs 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 c. of chocolate chips. 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.
Raspberry
Glaze...
Heat raspberry preserves and remaining 1/2 c. of rum. Strain through a sieve to remove the seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush raspberry glaze evenly over the cake, allowing the cake to absorb the glaze. Repeat until all of the glaze has been absorbed.
Add
Chocolate Icing...
Combine remaining 1 c. chocolate chips and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake; let stand 10 minutes.
Add
White Chocolate Drizzle...
Combine
white baking chocolate square and 1 tsp. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.
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