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Bacardi Double Chocolate Rum Cake Recipe
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To make Bacardi Double Chocolate Rum Cake you will need
Ingredients
| 1 | | Box chocolate cake mix | | 1 | package | (12-oz) semi-sweet chocolate chips | | 1 | | Box (small) chocolate instant pudding; divided | | 1 | cup | Bacardi black rum | | 1 | cup | Raspberry preserves; 10-12oz | | 3/4 | cups | Water | | 2 | tablespoons | Shortening | | 1/2 | cups | Oil | | 1 | ounce | Vanilla baking bar square | | 4 | | Eggs |
Instructions
Preheat oven to 350F. 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 cup 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 from 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 evenly over cake, allowing cake to absorb glaze. Repeat
until all the glaze has been absorbed. Combine remaining 1 cup 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.
Enjoy your Bacardi Double Chocolate Rum Cake
How much is in a cup?
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Sat 9 Aug 2008
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