Bacardi Double-Chocolate Rum Cake
photo by TrackMom2019
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 (18 1/4 ounce) box chocolate cake mix
- 1 (12 ounce) package semi-sweet chocolate chips, divided
- 1 (3 1/2 ounce) box chocolate instant pudding
- 1 cup divided Bacardi dark rum
- 1 cup raspberry preserves
- 3⁄4 cup water
- 2 tablespoons shortening
- 1⁄2 cup canola oil
- 1 ounce vanilla flavored square
- 4 eggs
directions
- Preheat oven to 350°F.
- 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 or 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 raspberry 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 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
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Reviews
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Thought this was a very competent cake, but not the absolute best ever ... but it's so easy to make that I'll definitely make it again. I needed a holiday cake and thought a chocolate rum cake really fit the bill. The rum wasn't as pronounced as I would have liked. I also added walnuts to it, just to jazz it up a bit more -- I think that was a real help. Liked the fact that the raspberry flavor was just an accent and not overwhelming. I didn't know (and couldn't find) what a "vanilla bar" was, so I used white chocolate -- didn't see to hurt anything! Thanks for posting this.
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Really, really, REALLY good! I only used 1/2 of the rum (none in the preserves - used water instead) b/c it was going to be served to KIDS as well as adults. Everyone loved it - hubby would have liked a softer frosting, so will use a more traditional choc. icing next time. The melted choc. chips was delicious but might get a little too firm for some tastes. YUM!!!! _______________ 1/13/08: I've made this so often that I was kinda on "auto-pilot" this time and forgot that the cake should still be pretty warm when you add the toppings. That way, the chocolate chips just sort of ooze down all over in a nice glaze. So, this time, since the cake had already cooled I just drizzled the chocolate on top. I looks like one of those enormous fancy candy apples that are, like, $15 a piece!
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Fancy & delicious! I used white rum & raspberry jam with seeds as that is what I had on hand. I tried to get all the raspberry glaze to absorb into the cake but it was late & I wanted to get to bed - so, I ended up using about 2/3 of it. Great tip on melting the white chocolate with water!! I made this cake for a co-worker's birthday & it was a huge hit both in taste & presentation!
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RECIPE SUBMITTED BY
Steve P.
United States