Bacardi Double Chocolate Rum Cake Recipes

CHOCOLATE BACARDI RUM CAKE

Steps:

• Preheat oven to 350 (F).
• Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
• Blend well, then beat at medium mixer speed 2 minutes.
• Turn into prepared pans.
• Bake 30 minutes or until cake tests done. Do not underbake.
• Cool in pans 10 minutes.
• Remove from pans, finish cooling on racks.
• For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
• Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
• Split layers in half horizontally.
• Stack. Spread 1 cup filling between each layer and over top of cake.
• Keep cake chilled and serve cold.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• 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 or 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 raspberry 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 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.