Ingredients
- 12 bundt (pan)
- 4 eggs
- 1,000 gr chocolate instant pudding
- 350 gr semisweet chocolate
- 260 gr chocolate (pieces)
- 180 ml water
- 120 gr rum
- 120 ml oil
- 26 gr vanilla baking bar
- 24 gr shortening
- 1 package chocolate cake mix
minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining half c. 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 c. 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. ----