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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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BLACK RUM CHOCOLATE CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Ingredients:
1 package chocolate cake mix |
12 ounces semisweet chocolate chips |
1 small chocolate instant pudding divided |
1 cup black rum |
1 cup raspberry preserves |
3/4 cup water |
2 tablespoons shortening |
1/2 cup oil |
1 ounce vanilla baking bar square |
4 eggs |
Directions:
1. Preheat oven to 350.
2. Combine cake mix , pudding, egg 1/2 cup rum, water and oil in a large mixing bowl.
3. Using an electric mixer beat at low speed until moistened then at medium speed 2 minutes.
4. Stir in 1 cup of the chocolate pieces then pour batter into greased rube pan and bake 50 minutes.
5. Cool in pan 15 minutes then remove from pan and cool on wire rack.
6. Heat raspberry preserves and place cake on a serving platter.
7. Prick surface of cake with a fork several times then brush glaze over top in several batches.
8. Combine remaining 1 cup chocolate then microwave on high for 1 minute until melted.
9. Stir until smooth then spoon chocolate icing over cake and allow to stand 10 minutes.
10. Combine vanilla baking bar and 1 teaspoon water then microwave on high 30 seconds.
11. Drizzle over top of icing.
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