Diana's Desserts - www.dianasdesserts.com

Double Glazed Chocolate Rum Raisin Cake

Servings: 12
This wonderful cake is really a "knock out" with it's chocolate, rum and raisins in the cake, and white and semi-sweet chocolate in the glaze. "It's a devil of a cake"........................Diana's Desserts

For Cake
1 (1 lb. 2.25-oz) pkg. devil's food cake mix
3 eggs
1 (8-oz) container sour cream
1/2 cup water
1/4 cup rum
1 cup raisins

For Glaze
1/2 cup white vanilla chips
1 tablespoon oil
1/4 cup semi-sweet chocolate chips
1 teaspoon oil

Heat oven to 350° F. 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 350° F 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.

In small saucepan, melt vanilla chips over very low heat. Stir in 1 tablespoon oil. Drizzle over cooled cake. In another small saucepan, melt 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, if desired.

Tip: Rum can be replaced with equal amount of water, if desired.

Prep Time: 20 minutes
Bake Time: 30 to 40 minutes
Cool Time (cake): 1 hour
Stand Time (glaze): 1 hour

Makes 12 servings.

Source: DianasDesserts.com
Date: August 3, 2002