Double-Chocolate Rum Cake

Directions

My Grandmother’s recipe calls for greasing a 10 inch tube pan.

I use a 12-cup bundt pan with excellent results.

Combine cake mix, pudding mix, eggs, ½ cup of the rum, ¾ cup of the water and the oil in a large mixing bowl.

Beat at low speed until ingredients are moistened.

Then beat for two minutes at medium speed.

Stir in 1 cup of the chocolate chips.

Pour batter into prepared pan.

Bake 50 to 60 minutes.

Cool in pan 15 minutes.

Remove from pan, finish cooling on a wire rack.

In a small saucepan, heat preserves and remaining ½ cup rum to make glaze.

Strain through sieve to remove seeds.

Place cake on serving plate.

Prick the surface of the cake with a fork, or a tooth pick.

Brush the raspberry glaze evenly over the cake.

Use all the glaze.

It does take a few minutes to do this.

Just make sure its evenly applied.

In a bowl, combine remaining 1 cup of chocolate chips and shortening.

Microwave on high 1 minute.

(I know, my Grandma never had a Microwave, I just updated the recipe, because in this case the technology makes this process painless and quick, and I’m less likely to burn the chocolate.)

Stir to make a smooth icing.

Drizzle chocolate icing over the cake.

Let stand about 15 minutes.

In a small bowl, combine vanilla baking bar and remaining 1teaspoon of water.

Microwave on high 30 seconds (or until melted).

Drizzle vanilla icing over the chocolate icing.

Grandma always served this tasty morsel with very strong coffee.