Double-Chocolate Rum Cake Recipe

Double-Chocolate Rum Cake Ingredients

1 pk Chocolate cakemix (18 1/2oz)
1 pk Instant chocolate pudding
4 Eggs
1 cup Dark rum
3/4 cups Water plus 1 teaspoon
1/2 cups Vegetable oil
1 pk Chocolate chips
1 Jar Raspberry prserves 10 o
2 tablespoons Shortening
1 oz Vanilla baking bar

Double-Chocolate Rum Cake Directions

My Grandmother’s 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 cups of the rum, 3/4 cups 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 cups 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 cup 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 I’m 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.