Double-chocolate rum cake

 
                         DOUBLE-CHOCOLATE RUM CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Chocolate cakemix (18 1/2oz)
    1       pk           Instant chocolate pudding
    4                    Eggs
    1       c            Dark rum
      3/4   c            Water plus 1 teaspoon
      1/2   c            Vegetable oil
    1       pk           Chocolate chips
    1                    Jar Raspberry prserves 10 o
    2       tb           Shortening
    1       oz           Vanilla baking bar
 
   My Grandmother's recipe calls for greasing a 10 in tube pan.  I use a
   12-cup bundt pan with excellent results. 1.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 ingrediants 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. 2.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. 3.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.
   4.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.
  
 
 
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