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Double-Chocolate Rum Cake

1 package chocolate cake mix
12 ounces 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 tablespoons shortening
1/2 cup oil
1 ounce vanilla baking bar square
4 eggs

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

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.


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