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Receta Bacardi Double Chocolate Rum Cake
by Global Cookbook

Bacardi Double Chocolate Rum Cake
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Ingredientes

  • 1 box chocolate cake mix
  • 1 pkt (12-ounce) semi-sweet chocolate chips
  • 1 box (small) chocolate instant pudding, divided
  • 1 c. Bacardi black rum
  • 1 c. Raspberry preserves, 10-12oz
  • 3/4 c. Water
  • 2 Tbsp. Shortening
  • 1/2 c. Oil
  • 1 ounce Vanilla baking bar square
  • 4 x Large eggs

Direcciones

  1. Preheat oven to 350F. Combine cake mix , pudding, Large eggs, 1/2 c. of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed till moistened. Beat at medium speed for 2 min. Stir in 1 c. of chocolate pcs. Pour batter into a greased 12-c. Bundt pan.
  2. Bake 50 to 60 min till cake tests done. Cold in pan for 15 min.
  3. Remove from pan and cold on a wire rack. Heat raspberry preserves and remaining 1/2 c. of rum. Strain through a sieve to remove seeds.
  4. Place cake on a serving platter. Prick surface of cake with a fork. Brush reaspberry glaze proportionately over cake, allowing cake to absorb glaze. Repeat till all the glaze has been absorbed. Combine remaining 1 c. of chocolate pcs and shortening.
  5. Microwave on high for 1 minute or possibly till melted. Stir till smooth. Spoon chocolate icing over cake. Let stand 10 min. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or possibly till melted. Drizzle on top of icing.
  6. /CAKES