Bacardi Double-Chocolate Rum Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 3 ¾ | ounces |
instant pudding mix, chocolate
|
|
| Filling | |||
| 1 | cup |
rum
black |
*
|
| ¾ | cup |
water
|
|
| ½ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 12 | ounces |
semi-sweet chocolate
null, null |
|
| 1 | cup |
raspberry jam
|
*
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | ounce |
baking bar, vanilla
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 108.4 | ml/g |
instant pudding mix, chocolate
|
|
| Filling | |||
| 237 | ml |
rum
black |
*
|
| 177 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 346.8 | ml/g |
semi-sweet chocolate
null, null |
|
| 237 | ml |
raspberry jam
|
*
|
| 3E+1 | ml |
vegetable shortening
|
|
| 28.9 | ml/g |
baking bar, vanilla
|
* |
Directions
Preheat oven to 350℉ (180℃).
Combine cake mix, pudding, eggs, ½ 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 ½ 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 ts. water.
Microwave on high for 30 seconds or until melted.
Drizzle on top of icing.
