Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Chocolate cake mix (18-1/2 oz)
1 pk Instant chocolate pudding
4 Eggs
1 c Dark rum
3/4 c Water +1 ts
1/2 c Vegetable oil
1 pk Chocolate chips
1 Jar raspberry preserves (10 oz)
2 tb Shortening
1 oz Vanilla baking bar
My Grandmother's recipe calls for greasing a 10" tube pan. I use a
12-cup bundt pan with excellent results.
Combine cake mix, pudding mix, eggs, 1/2 c of the rum, 3/4 c of the
water and the oil in a large mixing bowl. Beat at low speed until
ingredients 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.
In a small saucepan, heat preserves and remaining 1/2 c 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.
In a bowl, combine remaining 1 c 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.
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.
