Bacardi Double-chocolate Rum Cake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1 package: Chocolate cake mix,
12 ounce: Semi-sweet chocolate chips,
1 small: Chocolate instant pudding, divided
1 cup: Bacardi black rum,
1 cup: Raspberry preserves, 10-12oz
3/4 cup: Water,
2 tbsp: Shortening,
1/2 cup: Oil,
1 ounce: Vanilla baking bar square,
4: Eggs,
Directions:
Preheat oven to 350~. 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 Place cake on a
serving platter. Prick surface of cake with a fork. Brush r Repeat until
all the glaze has been absorbed. Combine remaining 1 cup of ch 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 melte
Drizzle on top of icing.
Source from luhu.jp
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 Place cake on a
serving platter. Prick surface of cake with a fork. Brush r Repeat until
all the glaze has been absorbed. Combine remaining 1 cup of ch 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 melte
Drizzle on top of icing.
Source from luhu.jp