* Exported from MasterCook * Double-Chocolate Rum Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Chocolate cake mix (18-1/2 oz) 1 pk Instant chocolate pudding 4 Eggs 1 c Dark rum 3/4 c Water +1 ts 1/2 c Vegetable oil 1 pk Chocolate chips 1 Jar raspberry preserves (10 oz) 2 tb Shortening 1 oz Vanilla baking bar My Grandmother's recipe calls for greasing a 10" tube pan. I use a 12-cup bundt pan with excellent results. Combine cake mix, pudding mix, eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a large mixing bowl. Beat at low speed until ingredients are moistened. Then two minutes at medium speed. Stir in 1 cup of the chocolate chips. Pout 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 1/2 c 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. (I use this time to vent frustations) 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 c 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 1 teaspoon 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. - - - - - - - - - - - - - - - - - -