Bacardi Double-Chocolate Rum Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. chocolate cake mix *
1 pkg. chocolate instant pudding and pie filling
1 c. Bacardi dark rum
3/4 c. water
1/2 c. vegetable oil
4 eggs
1 (12 oz.) pkg. semi-sweet chocolate
1 c. raspberry preserves
2 Tbsp. shortening
1 oz. vanilla baking bar

Preparation

Preheat oven to 350\u00b0.
Combine cake mix, pudding, eggs, 1/2 cup of the water and oil in a large mixing bowl.
Using electric mixer, beat at low speed until moistened.
Beat at medium speed for 2 minutes.
Stir in 1 cup of the chocolate pieces.
Pour batter into prepared greased 12-cup Bundt pan or a 10-inch tube pan.
Bake for 50 to 60 minutes, until cake tests done.
Cool in pan for 15 minutes.
Remove from pan.
Cool on rack.