Bacardi Double-Chocolate Rum Cake with Raspberry Glaze

1 package Chocolate cake mix
12 ounces Semi-sweet chocolate chips
1 small package Chocolate instant pudding
1 cup Bacardi Black Rum
1 cup (10-12 oz) raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup oil
1 ounce vanilla 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 raspberry 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 teaspoon water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.