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Double Chocolate Rum Cake Recipe

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This recipe for Double Chocolate Rum Cake is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. - 18 ½ oz. chocolate cake mix
1 pkg. - 3 ½ oz. chocolate instant pudding mix
4 eggs
1 cup brown rum
¾ cup water
½ cup vegetable oil
1 pkg. -12 oz. semisweet chocolate chips, divided
1 cup raspberry preserves
2 tbs. shortening
1 oz. white chocolate

Directions:
Directions:
Pre-heat over to 350°. You can use a 12-cup bundt pan or 10 inch tube pan, make sure to grease it. Combine cake mix, pudding mix, eggs, ½ cup of rum, water and oil in a large mixing bowl. Beat at low speed until moistened. Stir in 1 cup of the chocolate chips. Pour batter into greased pan. Bake for 50 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and let it cool on a rack. In small saucepan, heat raspberry preserves and remaining ½ cup of rum. Strain to remove seeds. Place cake on serving plate. Prick surface of cake with a fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze; repeat until all glaze has been absorbed.

In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high until melted, about 1 minute. Stir until smooth, spoon chocolate icing over cake, do the same for the white chocolate.

 

 

 

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