Categories: Cakes, Desserts 
      Yield: 10 servings 
  
      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 Grandmother's 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. Microwave 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 I'm 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.