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Bacardi Double-Chocolate Rum Cake

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  • 1 Box chocolate cake mix
  • 1 pk (12-oz) semi-sweet chocolate chips
  • 1 Box (small) chocolate instant pudding; divided
  • 1 c Bacardi black rum
  • 1 c Raspberry preserves; 10-12oz
  • 3/4 c Water
  • 2 tb Shortening
  • 1/2 c Oil
  • 1 oz Vanilla baking bar square
  • 4 Eggs


From: (Margaret Garland)
Date: Mon, 7 Aug 1995 16:26:08 GMT Preheat oven to 350F. 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.
From archives. Downloaded from Glen's MM Recipe Archive,