| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
|
Box chocolate cake mix |
| 1 |
pk |
(12-oz) 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 |
tb |
Shortening |
| 1/2 |
c |
Oil |
| 1 |
oz |
Vanilla baking bar square |
| 4 |
|
Eggs |
INSTRUCTIONS
From: cookie@news.cpcnet.com (Margaret Garland)
Date: Mon, 7 Aug 1995 16:26:08 GMT
Preheat oven to 350F. Combine cake mix , pudding, eggs, 1/2 cup 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 cup of
chocolate pieces. Pour batter into a greased 12-cup 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 cup 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 cup 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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