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Add a photoServings: 12
Ingredients
- 1 box chocolate cake mix
- 1 pkt (12-ounce) 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 Tbsp. Shortening
- 1/2 c. Oil
- 1 ounce Vanilla baking bar square
- 4 x Large eggs
Directions
- Preheat oven to 350F. Combine cake mix , pudding, Large eggs, 1/2 c. of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed till moistened. Beat at medium speed for 2 min. Stir in 1 c. of chocolate pcs. Pour batter into a greased 12-c. Bundt pan.
- Bake 50 to 60 min till cake tests done. Cold in pan for 15 min.
- Remove from pan and cold 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 proportionately over cake, allowing cake to absorb glaze. Repeat till all the glaze has been absorbed. Combine remaining 1 c. of chocolate pcs and shortening.
- Microwave on high for 1 minute or possibly till melted. Stir till smooth. Spoon chocolate icing over cake. Let stand 10 min. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or possibly till melted. Drizzle on top of icing.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 390 | |
| Calories from Fat 174 | 45% |
| Total Fat 19.68g | 25% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.95g | |
| Cholesterol 69mg | 23% |
| Sodium 393mg | 16% |
| Potassium 190mg | 5% |
| Total Carbs 50.66g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 30.08g | 20% |
| Protein 4.74g | 8% |
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