Bacardi Double-Chocolate Rum Cake

2 hours Prep: 20 minutes Cook: 1 hours

1238 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 325g

Amount per Serving

Calories 1238 56% of calories from fat

	% 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%