Bacardi Double-Chocolate Rum Cake

1 package chocolate cake mix
12 ounces semi-sweet chocolate chips
1 small chocolate instant pudding, divided
1 cup Bacardi black rum
1 cup raspberry preserves - (10-12 oz)
3/4 cup water
2 tablespoons shortening
1/2 cup oil
1 ounce vanilla (white chocolate) baking bar square
4 eggs

Preheat oven to 350F.

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 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 reaspberry 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.