Double-Chocolate Rum Cake
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Yield: 10 Servings Ready in 1 hours
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Double-Chocolate Rum Cake Preparation
My Grandmothers 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 Im 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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