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INGREDIENTS
Cake Ingredients:
1 cup pecans
1 (18.5 ounce) package chocolate cake mix
1 (3.9 ounce) package chocolate instant pudding mix
1/2 cup BACARDI® Select Rum
4 eggs
1 cup raspberry jam, warmed to room temperature
3/4 cup water
1/2 cup vegetable oil
1 cup semisweet chocolate chips

Icing Ingredients:
1 cup raspberry preserves
1/2 cup BACARDI® Select Rum
1 cup semisweet chocolate chips
2 tablespoons shortening
1 ounce white chocolate



Cake: Heat oven to 325 degrees F (160 degrees C). Sprinkle pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.

In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and dark rum, mixing well. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan. Pour another 1/3 of cake batter over melted chocolate. Spoon raspberry jam evenly over batter. Pour remaining batter on top of jam. Bake for 1 hour or until tested done when a wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.

While cake is still warm, p**** top of cake with the tines of a long fork and drizzle Rum Glaze over top and sides of cake.




Icing Directions: In small saucepan, heat preserves and BACARDI® Select Rum. Strain through sieve to remove seeds.
Place cake on serving plate and p**** surface of cake with fork. Brush glaze evenly over cake, until all glaze has been absorbed.
In a glass bowl combine remaining chocolate chips and shortening. Microwave on medium high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.)
Spoon chocolate icing over cake. Let stand 10 minutes.
Melt white chocolate and drizzle on top of chocolate icing.

I do a butter rum cake with dark chocolate and spiced rum that's pretty darn tasty -

would probably switch to dark chocolate, cause that and raspberries - YUMMY - but wonder what spiced rum would taste like with the fruit or if that would be to much, dark rum has some berry undertones....hmmm

OMG.....I see another tasting weekend in my future......

I try to bring you all the best in all types of food!

Billy Ray!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Holy Cow! Three of my phavorite things in LIFE in one place!

Thanks

I've been holding onto this recipe, waiting phor just the "right" occasion. Tonight is my Parrothead Club's annual seafood party at Lake Gaston, and that seemed "right" for rum cake. Made it last night. It was a LOT of work and made a LOT of dirty dishes but it was SOOOOOOOOOOOOOOOOOOOO worth it! Of course it had be tested for quality before serving to the public, and OHMYGOD it is beyond BELIEVABLE Good.

http://www.facebook.com/album.php?aid=2 ... 8e91c296ec

My Daughter made this again..... All I can say is..... Thanks

Joetown Parrothead wrote:My Daughter made this again..... All I can say is..... Thanks

Thank YOU-you're the one who posted the recipe!!

I believe I just found my son's next birthday cake! I can't wait to try it, however, I agree that I'll use dark chocolate. Thanks for the recipe!

Wow! This sounds great!

Hey Joe,
I just noticed that this cake must be adapted? In the description on the top is says "each handmade cake is rich with dutch processed cocoa..." then it goes on to list chocolate cake mix. Do you have the recipe for the handmade cakes?

I love this recipe - it is absolutely great, purely delicious and highly addictive. Getting ready for the chocolate shock! I just recently made this recipe with one of my beloved birthday chocolates I get every year from my mother. And when I invited everyone to celebrate with me I baked two of those cakes and they were gone in the shortest period of time I have ever seen!

Do you think this would work in a crock pot as a Chocolate lava cake?