- Cake Ingredients:
- 1 (18.5 ounce) package chocolate cake mix
- 1 (3.9 ounce) package chocolate instant pudding mix
- 1/2 cup BACARDI® Select Rum
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 cup semisweet chocolate chips
- Icing Ingredients:
- 1 cup raspberry preserves
- 1/2 cup BACARDI® Select Rum
- 1 cup semisweet chocolate chips
- 2 tablespoons shortening
- 1 ounce white chocolate
- Cake Directions: Preheat oven to 350 degrees F. Grease 10-inch tube pan or spring form pan.
- Combine cake mix, pudding mix, 1/2 cup of BACARDI(R) Select Rum, water and oil in bowl. Using an electric mixer, beat at a low speed until moistened. Beat for 2 minutes at a medium speed then stir in 1 cup of chocolate chips.
- Pour batter into pan and cook 50 minutes. Cool in pan 15 minutes then remove from pan and cool on rack.
- Icing Directions: In small saucepan, heat preserves and BACARDI(R) Select Rum. Strain through sieve to remove seeds.
- Place cake on serving plate and prick surface of cake with fork. Brush glaze evenly over cake, until all glaze has been absorbed.
- In a glass bowl combine remaining chocolate chips and shortening. Microwave on medium high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.)
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Melt white chocolate and drizzle on top of chocolate icing.