Chocolate Raspberry Rum Cake Recipe |
Chocolate Raspberry Rum Cake Ingredients:- 1 packet chocolate cake mix
- 1 small box chocolate instant pudding
- 1 cup Bacardi Black Rum
- 3/4 cup water
- 1/2 cup oil
- 4 eggs
- 1 300g - 12oz package semi-sweet chocolate chips
- 1 cup raspberry preserves
- 2 tablespoons shortening
- 25g - 1oz white baking chocolate square
- 1 teaspoon water
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Time: 2 hour
Serves: 12
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Chocolate Raspberry Rum Cake Instructions:Preheat oven to 350 degrees. Combine cake mix, pudding, 1/2 c. rum, water, oil and eggs 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 c. of chocolate chips. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes 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 c. of rum. Strain through a sieve to remove the seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush raspberry glaze evenly over the cake, allowing the cake to absorb the glaze. Repeat until all of the glaze has been absorbed. Combine remaining 1 c. chocolate chips and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake; let stand 10 minutes. Combine white baking chocolate square and 1 tsp. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.
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Chocolate Raspberry Rum Cake Cooking Time:- Cooking time 50 - 60 minutes.
- Let stand 10 minutes.
- Store in an airtight cake tin.
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Chocolate Raspberry Rum Cake Serving Instructions:- Serve with Tea or Coffee.
- Great for a Holiday Parties.
- Serve with Whipped Cream.
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Christmas Recipes Index
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