Bacardi Double-Chocolate Rum Cake     

Serving Size  : 16  

Cake Ingredients                                 
1 package Chocolate cake mix
1   small  Chocolate instant pudding
1 cup   Bacardi Black Rum (or any other type of Bacardi Rum)
3/4  cup Water
1/2  cup  Oil
4    Eggs
340 grams (12oz) Semi-sweet chocolate chips
1 cup raspberry jam
2 tablespoons butter

Directions  
1.  Preheat oven to 180 C or 350F.  

2. Combine cake mix , pudding, eggs, 1/2 cup of the rum, water and oil in large mixing bowl

    bowl.  Using an electric mixer, beat at low speed until moistened. Beat at medium speed 

    for 2 minutes.  

3. Stir in 1 cup of chocolate pieces. 

4.  Pour batter into a greased 12-cup muffin or large cake pan. Cook in oven for 50 to 60 minutes 

    or until a cake tester inserted in the center comes out slightly moist.

5.  Cool in pan for 15 minutes.  Remove from pan and cool on a wire rack.

6.  Heat raspberry jam and remaining 1/2 cup of rum and stir.  Strain through a sieve 

    to remove any seeds. 

7.  Place cake on a serving platter. Prick surface of cake with a fork.  Brush raspberry 

    glaze evenly over the cake, allowing cake to absorb glaze. Repeat until all the glaze has 

    been absorbed.

8.  Combine remaining 1 cup of chocolate pieces and butter.  Microwave on high for 1 minute

   or until melted. Stir until smooth.  

9. Spoon chocolate icing over cake. Let stand 10 minutes.