---------- 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
           Filling
        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.
 
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