• Cooking Time: 60
  • Servings: 12
  • Preparation Time: 40



  • 1 C Dark Rum
  • 1 pkg. (18.5 oz) chocolate cake mix
  • 1 pkg. chocolate instant pudding
  • 3/4 C water
  • 1/2 C vegetable oil
  • 4 eggs
  • 1 pkg. (12 oz) semisweet chocolate
  • 1 C raspberry preserves
  • 2 Tbs. shorting
  • 1 oz white chocolate


  • Preheat oven 350 F
  • Combine cake mix, pudding, eggs, 1/2 C rum, water, and oil in large mixing bowl. Using electric mixer, beat at low speed until moistened. Beat at medium speed 2 min. Stir in 1 C of chocolate pieces. Pour batter into prepared greased 12-cup bunt pan or 10 in tube pan. Bake 50-60 min until cake tests done. Cool in pan 15 min. Remove cake out of pan and cool on rack.
  • In small sauce pan heat raspberry preserves and remaining 1/2 C rum. Strain through sieve to remove sees. Prick surface of cake with fork. Brush raspberry glaze evenly over cake allowing cake to absorb glaze. Repeat until all glaze has been absorbed.
  • In bowl, combine remaining 1 C chocolate pieces and shortening Microwave on high 1 min or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 min.
  • Combine white chocolate and 1 tsp. water. Microwave 30 sec. or until melted. Drizzle on top of chocolate icing.

Categories: Cake  Dessert 
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