1 pk Chocolate cakemix (18 1/2oz)

      1 pk Instant chocolate pudding

      4    Eggs

      1 c  Dark rum

    3/4 c  Water plus 1 teaspoon

    1/2 c  Vegetable oil

      1 pk Chocolate chips

      1    Jar Raspberry prserves 10 o

      2 tb Shortening

      1 oz Vanilla baking bar

  My Grandmother's recipe calls for greasing a 10 in tube pan.  I use a
  12-cup bundt pan with excellent results. 1.Combine cake mix, pudding mix,

  eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a large mixing
  bowl. Beat at low speed until ingrediants are moistened. Then two minutes
  at medium speed. Stir in 1 cup of the chocolate chips. Pout batter into
  prepared pan. Bake 50 to 60 minutes. Cool in pan 15 minutes. Remove from
  pan, finish cooling on a wire rack. 2.In a small saucepan, heat preserves
  and remaining 1/2 c rum to make glaze. Strain through sieve to remove
  seeds. Place cake on serving plate. Prick the surface of the cake with a
  fork, or a tooth pick. (I use this time to vent frustations) Brush the
  raspberry glaze evenly over the cake. Use all the glaze. It does take a few
  minutes to do this. Just make sure its evenly applied. 3.In a bowl, combine
  remaining 1 c of chocolate chips and shortening. Microwave on high 1
  minute. (I know, my Grandma never had a Microwave, I just updated the
  recipe, because in this case the technology makes this process painless and
  quick, and I'm less likely to burn the chocolate.) Stir to make a smooth
  icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
  4.In a small bowl, combine vanilla baking bar and remaining 1 teaspoon of

  water. Microwave on high 30 seconds (or until melted). Drizzle vanilla
  icing over the chocolate icing.  Grandma always served this tasty morsel
  with very strong coffee.