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1
Preheat oven to 350u00b0F.
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2
Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
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3
Using an electric mixer, beat at low speed until moistened.
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4
Beat at medium speed for 2 minutes.
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5
Stir in 1 cup of chocolate pieces.
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6
Pour batter into a greased 12-cup Bundt pan.
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7
Bake 50 to 60 minutes or until cake tests done.
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8
Cool in pan for 15 minutes.
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9
Remove from pan and cool on a wire rack.
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10
Heat raspberry preserves and remaining 1/2 cup of rum.
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11
Strain through a sieve to remove seeds.
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12
Place cake on a serving platter.
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13
Prick surface of cake with a fork.
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14
Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
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15
Repeat until all the glaze has been absorbed.
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16
Combine remaining 1 cup of chocolate pieces and shortening.
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17
Microwave on high for 1 minute or until melted. Stir until smooth.
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18
Spoon chocolate icing over cake. Let stand 10 minutes.
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19
Combine vanilla baking bar and 1 tsp water.
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20
Microwave on high for 30 seconds or until melted.
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21
Drizzle on top of icing.
