Bacardi Double Chocolate Rum Cake Recipes

Steps:

• Preheat oven to 350°F.
• 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 or 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 raspberry 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 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

Steps:

• Preheat oven to 350 degrees F. Grease a 12-cup bundt, 10-inch tube pan or 10-inch springform pan.
• Combine cake mix, pudding mix, eggs, 1/2 cup BACARDI® Select Rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50 minutes or until a skewer inserted into the cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves and remaining 1/2 cup BACARDI® Select Rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all glaze has been absorbed.
• In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.) Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing.