Directions: |
Directions:Preheat oven to 350ºF. Lightly mist a 12 Cup bundt pan with vegetable oil then dust with flour, shake out excess flour, set aside .Place cake mix, pudding mix, water, rum, oil and eggs in large mixing bowl. Blend with an electric mixer on low speed for one minute . Then scrape the sides of bowl with spatula. Increase mixer speed to medium and beat for 2-3 minutes, scraping sides again if needed. The batter should look thick and smooth. Fold in chocolate chips, distributing them evenly in the batter. Pour the batter into prepared pan, smoothing it out with spatula . Place in oven. Bake until it Springs back when lightly pressed with finger and just starts to pull away from the sides of the pan, approximately 50 to 55 minutes. Remove cake from oven an cool on wire rack for about 20 minutes. Run knife along edge of cake and invert onto a serving platter too cool.
Meanwhile prepare Raspberry sauce.
place jam and rum in small sauce pan over low heat stirring constantly until the jam is melted approximately 2 minutes.
Poke holes in top of cake with toothpick. Spoon the hot Raspberry sauce over cake allowing it to seep into the holes and drizzle down the sides and into the center of the cake.
Prepare shiny chocolate glaze .Melt butter in small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens approximately 2 minutes. DO NOT BOIL. Remove the pan from the heat and stir in confectioner sugar and vanilla until the mixture is smooth.
Spoon glaze over the cake allowing it to run down the sides of the cake as well allowing the glaze to set in cake. Cool completely before slicing. Store cake covered in refrigerator for up to one week or freeze it in aluminum foil for up to 6 months. Thaw cake overnight before serving |
This recipe for Double Chocolate Rum Cake is from