Bacardi Double-Chocolate Rum Cake

Preheat oven to 350~. Combine cake mix , pudding, eggs, ½ cup of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves Place cake on a serving platter. Prick surface of cake with a fork. Brush r Repeat until all the glaze has been absorbed. Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or until melte

Drizzle on top of icing.

Your Bacardi Double-Chocolate Rum Cake is ready. Buon appetito!