1 pk Chocolate cakemix (18 1/2oz)
1 pk Instant chocolate pudding
4    Eggs
1 c  Dark rum
3/4 c  Water plus 1 teaspoon
1/2 c  Vegetable oil
1 pk Chocolate chips
1    Jar Raspberry prserves 10 o
2 tb Shortening
1 oz Vanilla baking bar

My Grandmothers recipe calls for greasing a 10 in tube pan. I use a 12-cup
bundt pan with excellent results. 1.Combine cake mix, pudding mix, eggs,
1/2 c of the rum, 3/4 c of the water and the oil in a large mixing bowl.
Beat at low speed until ingrediants are moistened. Then two minutes at
medium speed. Stir in 1 cup of the chocolate chips. Pout batter into
prepared pan. Bake 50 to 60 minutes. Cool in pan 15 minutes. Remove from
pan, finish cooling on a wire rack. 2.In a small saucepan, heat preserves
and remaining 1/2 c rum to make glaze. Strain through sieve to remove
seeds. Place cake on serving plate. Prick the surface of the cake with a
fork, or a tooth pick. (I use this time to vent frustations) Brush the
raspberry glaze evenly over the cake. Use all the glaze. It does take a few
minutes to do this. Just make sure its evenly applied. 3.In a bowl, combine
remaining 1 c of chocolate chips and shortening. e on high 1
minute. (I know, my Grandma never had a Microwave, I just updated the
recipe, because in this case the technology makes this process painless and
quick, and Im less likely to burn the chocolate.) Stir to make a smooth
icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
4.In a small bowl, combine vanilla baking bar and remaining 1 teaspoon of
water. Microwave on high 30 seconds (or until melted). Drizzle vanilla
icing over the chocolate icing. Grandma always served this tasty morsel
with very strong coffee.