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So you like chocolate.............

RASPBERRY GLAZED TRIPLE-CHOCOLATE CAKE
Good for Christmas or New Years Day brunch.

Beat on low speed to moisten 18 1/2 oz pkg chocolate cake mix, pkg instant chocolate pudding mix, 4 eggs, 1/2 cup dark rum, 3/4 cup water, 1/2 cup veg oil, then two minutes at medium speed. Stir in cup chocolate chips. Pour into 10-inch tube pan, or use 12-cup bundt pan. Bake 50-60 min. Cool in pan 15 min, remove from pan, cool cake on wire rack. Place cake on server.

Prick surface all over with fork, then brush evenly with Glaze made with 10 oz jar seedless raspberry preserves, 1/2 cup dark rum heated together--use it all-- takes a few minutes. Drizzle over Icing of cup chocolate chips, melted smooth with 2 tbl shortening. Then drizzle over Vanilla Icing made with ounce vanilla baking bar melted with tea water.