Recipe: Double Glazed Rum Raisin Chocolate Cake (bundt cake)

Double Glazed Rum Raisin Chocolate Cake

Cake:
1 package devils food cake mix (1 pound 2.25 ounces)
3 eggs
1 container (8 ounces) sour cream
1/2 cup water
1/4 cup rum or water
1 cup California raisins

Glaze:
1/2 cup white vanilla chips
4 teaspoons oil, divided
1/4 cup semi sweet chocolate chips

Heat oven to 350F. Generously grease and flour 12-cup Bundt pan.

In large mixer bowl, combine all cake ingredients except raisins. Mix at low speed until moistened. Mix at medium speed 2 minutes. Stir in raisins. Pour into pan.

Bake at 350F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire cooling rack. Cool completely.

Glaze
In small saucepan, melt white vanilla chips over very low hear; stir in 1 tablespoon oil. Drizzle over cooled cake.

In another small saucepan, melt semi-sweet chocolate chips over very low heat; stir in 1 teaspoon oil. Drizzle over vanilla glaze. Let stand until chocolate is set, about 1 hour. Decorate with dark and white chocolate curls.

Source: California Raisin Marketing Board