---------- Recipe via Meal-Master (tm) v8.05
       Title: Bacardi Double-Chocolate Rum Cake
  Categories: Cakes, Chocolate
       Yield: 16 servings
       1 pk Chocolate cake mix; 18 oz
   3 3/4 oz Chocolate instant pudding
            -and pie
         c  Bacardi black rum
     3/4 c  Water
     1/2 c  Oil
       4    Eggs
      12 oz Semisweet chocolate; divided
         c  Raspberry preserves; 10-12oz
       2 tb Shortening
       1 oz Vanilla baking bar
   Preheat oven to 350.  Combine cake mix , pudding, eggs, 1/2
   c. 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 c. of chocolate
   pieces. Pour batter into a greased 12-c. 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 c. 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 c. 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.