Things You'll Need:
- 1 package chocolate cake mix
- 12-ounce semi-sweet chocolate chips
- 1 small chocolate instant pudding
- 1 cup black rum
- 1 cup strawberry preserves, about 12 ounces
- 3/4 cup water, plus 1 teaspoons
- 2 tablespoons shortening
- 1/2 cup vegetable oil
- 1 ounce vanilla baking bar square
- 4 eggs
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Step 1
Preheat oven to 350 degrees F.
In a large mixing bowl, stir together the cake mix, whole eggs, instant pudding, 1/2 cup of the black rum, cooking oil (moisturizer), and water. With an electric mixer, beat at low speed. Continue beat until mixture is moistened. Next, beat at medium speed for 2 or 3 minutes. -
Step 2
Add in 6 ounces of chocolate pieces into the batter. Beat with mixer until chocolate is blended. Pour batter into a greased cake pan, a Bundt cake pan can be used as well.
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Step 3
Bake cake batter 60 or so minutes, or until a toothpick inserted in the center of the cake come out clean. Cool cake in pan for 10 minutes then transfer cake to cool on a wire rack to room temperature.
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Step 4
Frozen strawberry preservesPut cake on a serving platter and prick surface of cake with a fork or knife.
Heat strawberry preserves in microwave oven on high until partially melted. Brush heated strawberry preserves on the cake. Brush until all the preserve has been absorbed. -
Step 5
Heat remaining 6 ounces of chocolate pieces in microwave on high for 45 seconds minute or until melted. Stir until smooth, make sure no lumps.
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Step 6
Spread chocolate (icing) all over cake. Leave icing alone for 15 minutes to let set. Combine 1 teaspoon water and vanilla baking bar in a bowl or mug, then microwave on high until melted.
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Step 7
Pour the vanilla glaze on top of chocolate icing. Slice cake and serve.
Recipe yields 14 to 16 slices.
Comments
christye said
on 6/5/2009 That looks yummy. I may have to try this recipe.