1 pk Chocolate cake mix; 18 oz
3 3/4 oz Chocolate instant pudding
-and pie Filling c Bacardi black rum 3/4 c Water
1/2 c Oil
4 Eggs
12 oz Semisweet chocolate; divided
c Raspberry preserves; 10-12oz 2 tb Shortening
1 oz Vanilla baking bar
Preheat oven to 350. Combine cake mix , pudding, eggs, 1/2 c. 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 c. of chocolate pieces. Pour batter into a greased 12-c. Bundt pan. Bake 50 to 60 minutes 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 c. 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 c. 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. —–