MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacardi Double-Chocolate Rum Cake *
 Categories: Cakes
      Yield: 16 Servings
 
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      1 pk Chocolate cake mix
      1 sm Chocolate instant pudding
      1 c  Bacardi Black Rum
    3/4 c  Water
    1/2 c  Oil
      4    Eggs
     12 oz Semi-sweet chocolate chips;
           Divided
      1 c  Raspberry preserves;
     10    12 oz
      2 tb Shortening
      1 oz Vanilla baking bar square
 
  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 cu= p 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 fr= om 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
  even= ly over cake, allowing cake to absorb glaze. Repeat until all
  the glaze ha= s been absorbed. Combine remaining 1 cup of chocolate
  pieces and shorteni= ng. Microwave on high for 1 minute or until
  melted. Stir until smooth. Spoo= n 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. Driz= zle on top of
  icing.
  
  From: Beynong@aol.Com
 
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