home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cakes
/
rum06
< prev
next >
Wrap
Text File
|
1995-09-27
|
2KB
|
50 lines
Newsgroups: rec.food.recipes
From: cookie@news.cpcnet.com (Margaret Garland)
Subject: COLLECTION: (2) Chocolate Cakes with Rum
Message-ID: <DCy8Bn.Dv3@taranto.com>
Date: Mon, 7 Aug 1995 16:26:08 GMT
* Exported from MasterCook II *
Bacardi Double-Chocolate Rum Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Alcohol Chocolate
Bundt Cakes Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Chocolate cake mix
12 ounces Semi-sweet chocolate chips
1 small Chocolate instant pudding -- divided
1 cup Bacardi Black Rum
1 cup Raspberry preserves -- 10-12oz
3/4 cup Water
2 tablespoons Shortening
1/2 cup Oil
1 ounce Vanilla baking bar square
4 Eggs
Preheat oven to 350 . Combine cake mix , pudding, eggs, 1/2 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 and
remaining 1/2 cup of rum. Strain through a sieve to remove seeds.
Place cake on a serving platter. Prick surface of cake with a fork. Brush
reaspberry glaze evenly over cake, allowing cake to absorb glaze.
Repeat until all the glaze has been absorbed. Combine remaining 1 cup of
chocolate pieces and shortening.
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 melted.
Drizzle on top of icing.