Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
3/4 cup water
1/2 cup apple juice
1/2 cup vegetable oil
1 teaspoon rum extract
1 cup semisweet chocolate chips
RASPBERRY GLAZE:
1/4 cup seedless raspberry jam
2 tablespoons apple juice
1/2 teaspoon rum extract
CHOCOLATE ICING:
2 tablespoons baking cocoa
1/4 cup heavy whipping cream
2 tablespoons butter, melted
1 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large mixing bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.
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