Free Recipe Bacardi Double-Chocolate Rum Cake
Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 16
Ingredients for Bacardi Double-Chocolate Rum Cake Recipe
1 Box chocolate cake mix
1 pk (12-oz) semi-sweet chocolate
-chips
1 Box (small) chocolate
-instant pudding; divided
1 c Bacardi black rum
1 c Raspberry preserves; 10-12oz
3/4 c Water
2 tb Shortening
1/2 c Oil
1 oz Vanilla baking bar square
4 Eggs
Bacardi Double-Chocolate Rum Cake Preparation
From: cookie@news.cpcnet.com (Margaret Garland) Date: Mon, 7 Aug 1995 16:26:08 GMT Preheat oven to 350F. 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 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 reaspberry 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 ts. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, .
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