Cake - Bacardi Chocolate Rum Cake

You need a 10" tube pan or 12 cup bunt pan to make this cake.

1 cup Bacardi gold rum
1 pkg (18 1/2 ounces) chocolate cake mix
1 pkg. chocolate instant pudding/pie filling
3/4 cups water
1/2 cup vegetable oil
4 eggs
1 pkg. (12 oz) semisweet chocolate
1 cup raspberry preserves
2 tablespoons shortening
1 oz. white chocolate

Preheat oven to 350° F.

Combine cake mix, pudding, eggs, 1/2 cup of rum, water and oil in mixing bowl.  Beat at low speed until moistened, then beat at medium speed for 2 minutes.  Stir in 1 cup of chocolate pieces.

Pour into prepared greased pan.  Bake 50-60 minutes until cake tests done.  CHECK AT 50 minutes becuase the bottom of a bunt cake burns easily & you can't see it until you unpan the cake.  Cool in pan for 15 minutes, then remove from pan and cool on rack. 

Raspberry filling:
In a small saucepan, heat the raspberry preserves and remaining 1/2 cup of rum.  Strain heated mixture through sieve to remove seeds.  Place cake on serving plate.  Prick surface of cake with a fork and brush the raspberry glaze evenly over the cake allowing the cake to absorb the glaze.  Repeat until all glaze has been used.

Frosting:  (Be sure cake is room temperature before you apply the frosting).
In a bowl, combine remaining 1 cup chocolate pieces and shortening.  Microwave on high until melted (about 1 minute).  Stir until smooth.  Spoon chocolate icing over cake.  Let stand 10 minutes until mixture frosting begins to firm slightly.  In a small bowl, combine white chocolate and 1 teaspoon water.  Microwave on high about 30 seconds or until melted.  Stir well and drizzle over the chocolate icing.

I actually wrote to the Bacardi company and they sent me this recipe.  It's not really what I was looking for (had a rum layer cake years ago that was great and that's what I asked about) but it did turn out to be a very good dessert.