Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
  3. Using an electric mixer, beat at low speed until moistened.
  4. Beat at medium speed for 2 minutes.
  5. Stir in 1 cup of chocolate pieces.
  6. Pour batter into a greased 12-cup Bundt pan.
  7. Bake 50 to 60 minutes or until cake tests done.
  8. Cool in pan for 15 minutes.
  9. Remove from pan and cool on a wire rack.
  10. Heat raspberry preserves and remaining 1/2 cup of rum.
  11. Strain through a sieve to remove seeds.
  12. Place cake on a serving platter.
  13. Prick surface of cake with a fork.
  14. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
  15. Repeat until all the glaze has been absorbed.
  16. Combine remaining 1 cup of chocolate pieces and shortening.
  17. Microwave on high for 1 minute or until melted. Stir until smooth.
  18. Spoon chocolate icing over cake. Let stand 10 minutes.
  19. Combine vanilla baking bar and 1 tsp water.
  20. Microwave on high for 30 seconds or until melted.
  21. Drizzle on top of icing.