How to Make Double Chocolate and Strawberry Rum Cake

Chocolate rum cake covered with a layer of strawberry preserves, a layer of chocolate icing and yet another layer of vanilla glaze.

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

Instructions

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.

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.

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.

4. 

   Put 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.

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.

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.

7. Pour the vanilla glaze on top of chocolate icing. Slice cake and serve.

   Recipe yields 14 to 16 slices.