| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Box chocolate cake mix |
| 1 Packung | (12-oz) semi-sweet chocolate chips |
| 1 | Box (small) chocolate instant pudding; divided |
| 1 Tasse | Bacardi black rum |
| 1 Tasse | Raspberry preserves; 10-12oz |
| 3/4 Tasse | water |
| 2 Esslöffel | shortening |
| 1/2 Tasse | oil |
| 1 x ca. 30 g | 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 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 ts. Water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.
|
|
Anmerkungen zum Rezept:
keine |
