Frank's Recipes! Bacardi Double Chocolate Rum Cake

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Bacardi Double Chocolate Rum Cake

1 18-1/2 oz pkg chocolate cake mix
1 3-1/2 oz pkg chocolate instant pudding mix
4 eggs
1 cup bacardi spice or black rum
3/4 cup water
1/2 cup vegetable oil
1 12 oz pkg semi sweet chocolate chips, divided
1 cup raspberry preserves
2 tablespoon shortening
1 oz white chocolate

Preheat oven to 350 deg F. Grease a 4L (12 cup) bundt, 25cm (10 inch) tube pan or 25cm (10 inch) spring form pan. Combine cake mix, pudding mix, eggs, 4 oz bacardi rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 8 oz of the chocolate chips. Pour batter into prepared pan. Bake 50 minutes or until a skewer inserted in the cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves and remaining 4 oz bacardi rum. Strain through a sieve to remove seeds. Place cake on a serving plate. 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.

In a glass bowl combine remaining chocolate chips and shortening. microwave on medium high until melted, about 1 minute. Stir until smooth. Or heat over hot, not boiling, water until melted. Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing.