How to make it

  • CAKE:
  • Preheat oven to 350°.
  • Grease 10-inch tube pan or spring form pan.
  • Combine cake mix, pudding mix, 1/2 cup of BACARDI Select Rum, water and oil in bowl.
  • Using an electric mixer, beat at a low speed until moistened. Beat for 2 minutes at a medium speed then stir in 1 cup of chocolate chips.
  • Pour batter into pan and cook 50 minutes.
  • Cool in pan 15 minutes then remove from pan and cool on rack.
  • RASPBERRY GLAZE
  • In small saucepan, heat preserves and BACARDI Select Rum. Strain through sieve to remove seeds.
  • Place cake on serving plate and prick surface of cake with fork. Brush glaze evenly over cake, until all glaze has been absorbed.
  • CHOCOLATE ICING
  • 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.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    another great post thanks
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  • cookingforfun 5 years ago
    Great for Thanksgiving dessert. 5 from me
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  • momto4 6 years ago
    I know I am going to LOVE this one!
    Thanks for sharing!
    Was this review helpful? Yes Flag

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