1 pk Chocolate cakemix (18 1/2oz) 1/2 c Vegetable oil
1 pk Instant chocolate pudding 1 pk Chocolate chips
4 Eggs 1 Jar Raspberry prserves 10 o
1 c Dark rum 2 tb Shortening
3/4 c Water plus 1 teaspoon 1 oz Vanilla baking bar
My Grandmother’s recipe calls for greasing a 10 in tube pan. I use a
12-cup bundt pan with excellent results. 1.Combine cake mix, pudding
mix, eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a
large mixing bowl. Beat at low speed until ingrediants are moistened.
Then two minutes at medium speed. Stir in 1 cup of the chocolate
chips. Pout batter into prepared pan. Bake 50 to 60 minutes. Cool in
pan 15 minutes. Remove from pan, finish cooling on a wire rack. 2.In
a small saucepan, heat preserves and remaining 1/2 c rum to make
glaze. Strain through sieve to remove seeds. Place cake on serving
plate. Prick the surface of the cake with a fork, or a tooth pick. (I
use this time to vent frustations) Brush the raspberry glaze evenly
over the cake. Use all the glaze. It does take a few minutes to do
this. Just make sure its evenly applied. 3.In a bowl, combine
remaining 1 c of chocolate chips and shortening. Microwave on high 1
minute. (I know, my Mom never had a Microwave, I just updated the
recipe, because in this case the technology makes this process
painless and quick, and I’m less likely to burn the chocolate.) Stir
to make a smooth icing. Drizzle chocolate icing over the cake. Let
stand about 15 minutes. 4.In a small bowl, combine vanilla baking bar
and remaining 1 teaspoon of water. Microwave on high 30 seconds (or
until melted). Drizzle vanilla icing over the chocolate icing.
Mom always served this tasty morsel with very strong coffee.
Yields
10 servings
