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1 cake
suggest servings
| 1 | package | cake mix, chocolate | |
| 3 3/4 | ounces | instant pudding mix, chocolate | |
| Filling | |||
| 1 | cup | rum | black |
| 3/4 | cup | water | |
| 1/2 | cup | vegetable oil | |
| 4 | large | eggs | |
| 12 | ounces | chocolate (semi-sweet) | |
| 1 | cup | raspberry preserves | |
| 2 | tablespoons | vegetable shortening | |
| 1 | ounce | baking bar, vanilla | |
Preheat oven to 350 degrees F.
Combine cake mix , pudding, eggs, 1/2 c. 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 c. 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 c. 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 c. 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.
| % Daily Value* | |
| Total Fat 78.0g | 119% |
| Saturated Fat 22.0g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 1200mg | 50% |
| Total Carbohydrate 138.0g | 46% |
| Dietary Fiber 7.0g | 28% |
| Sugars 86.0g | |
| Protein 17.0g | 33% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 24% | Iron | 49% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sounds like a good recipe that's easy, I'll try it!
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