Directions: |
Directions:Preheat the oven to 350. Lightly mist a 12-cup Bundt pan with vegetable spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, pudding mix, water, rum, oil, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes mor, scraping down the sides again if needed. The batter should look thick and smooth. Fold in the chocolate chips, distributing them evenly in the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter to cool. Meanwhile, prepare the raspberry sauce. Place the raspberry jam and rum in a small saucepan over low heat. Heat stirring constantly, until the jam is melted, 2 minutes. Poke holes in the top of the cake with a wooden skewer or toothpick. Spoon the hot raspberry sauce over the cake, allowing it to seep into the holes and drizzle dowm the sides and into the center of the cake. Prepare the Glaze. Melt the butter in a small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the powdered sugar and vanilla until the mixture is smooth. Spoon the glaze over the cake, allowing it to run down the sides of the cake as well. Allow the glaze to set and the cake to cool completely before serving. |
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