INGREDIENTS

INSTRUCTIONS

My Grandmother's recipe calls for greasing a 10 in tube pan. I use a
12-cup bundt pan with excellent results. 1.Combine cake mix, pudding
mix, eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a  large
mixing bowl. Beat at low speed until ingrediants are moistened.  Then
two minutes at medium speed. Stir in 1 cup of the chocolate  chips.
Pout batter into prepared pan. Bake 50 to 60 minutes. Cool in  pan 15
minutes. Remove from pan, finish cooling on a wire rack. 2.In  a small
saucepan, heat preserves and remaining 1/2 c rum to make  glaze. Strain
through sieve to remove seeds. Place cake on serving  plate. Prick the
surface of the cake with a fork, or a tooth pick. (I  use this time to
vent frustations) Brush the raspberry glaze evenly  over the cake. Use
all the glaze. It does take a few minutes to do  this. Just make sure
its evenly applied. 3.In a bowl, combine  remaining 1 c of chocolate
chips and shortening. Microwave on high 1  minute. (I know, my Grandma
never had a Microwave, I just updated the  recipe, because in this case
the technology makes this process  painless and quick, and I'm less
likely to burn the chocolate.) Stir  to make a smooth icing. Drizzle
chocolate icing over the cake. Let  stand about 15 minutes. 4.In a
small bowl, combine vanilla baking bar  and remaining 1 teaspoon of
water. Microwave on high 30 seconds (or  until melted). Drizzle vanilla
icing over the chocolate icing.  Grandma always served this tasty
morsel with very strong coffee.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 143
Total Fat: 16g
Cholesterol: 76.6mg
Sodium: 31.1mg
Potassium: 28.2mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 2.6g