Chocolate Cake Recipes

Mmmmm delicious

 Bacardi Double-Chocolate Rum Cake     

Serving Size  : 16  
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                   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
  336 grams or 12 ounces of Semi-sweet chocolate chips
   1 cup raspberry jam
   2 tablespoons   Shortening
   28 grams or 1  ounce of vanilla cooking chocolate squares (optional)

Directions  

1.  Preheat oven to 350F.  

2. 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. 

3.  Pour batter into a greased 12-cup muffin or large cake pan. Bake 50 to 60 minutes or until a cake tester inserted
in the center comes out slightly moist.

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

 5.  Heat raspberry jam and remaining 1/2 cup of rum and stir.  Strain through a sieve to remove any seeds. 

6.  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.
 

7.  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. 

8.  OPTIONAL : Combine vanilla chocolate and 1 tspn. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.

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