Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Chocolate cake mix
12 oz Semi-sweet chocolate chips
1 sm Chocolate instant pudding --
-divided
1 c Bacardi Black Rum
1 c Raspberry preserves --
-(10 to 12oz)
3/4 c Water
2 tb Shortening
1/2 c Oil
1 oz Vanilla baking bar square
4 Eggs

Preheat oven to 350~. Combine cake mix , pudding, eggs, 1/2 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 1/2 cup of rum. Strain
through a sieve to remove seeds. Place cake on a serving platter.
Prick surface of cake with a fork. Brush reaspberry 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.

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