Boricua, Desserts, Food

Double Chocolate Rum Cake with Rasberry Rum Glaze Recipe




  • 1 18-½ oz package chocolate cake mix
  • 1 3-½ oz. package chocolate instant pudding mix
  • ½ cup rum Bacardi
  • ¾ cup of water
  • ½ cup of vegetable oil
  • 3 eggs
  • 12 oz. package semi-sweet chocolate chips

    Raspberry Glaze:

  • 1 cup of raspberry preserves
  • ½ cup rum Bacardi
  • chocolate icing
  • Remainder of semi-sweet chocolate chips
  • 2 Tbsp. shortening
  • 1 oz. white chocolate


Preheat oven to 350°. Combine cake mix, pudding mix, 1/2 cup of BACARDI Select Rum, water and oil in bowl. Using an electric mixer, beat at a low speed until moistened.

Beat for 2 minutes at a medium speed then stir in 1 cup of chocolate chips. Pour batter into pan and cook 50 minutes. In small saucepan, heat preserves and BACARDI Select Rum. Strain through sieve to remove seeds.

Place cake on serving plate and prick 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.)