1. Preheat oven to 350. Combine cake mix , pudding, eggs, 1/2 c. of the rum, water and oil in a large mixing bowl.

2. Using an electric mixer, beat at low speed until moistened.

3. Beat at medium speed for 2 minutes.

4. Stir in 1 c. of chocolate pieces.

5. Pour batter into a greased 12-c.

6. Bundt pan. Bake 50 to 60 minutes until cake tests done.

7. Cool in pan for 15 minutes.

8. Remove from pan and cool on a wire rack.

9. Heat raspberry preserves and remaining 1/2 c. of rum. Strain through a sieve to remove seeds.

10. Place cake on a serving platter.

11. Prick surface of cake with a fork.

12. Brush reaspberry glaze evenly over cake, allowing cake to absorb glaze.

13. Repeat until all the glaze has been absorbed.

14. Combine remaining 1 c. of chocolate pieces and shortening.

15. Microwave on high for 1 minute or until melted.

16. Stir until smooth.

17. Spoon chocolate icing over cake.

18. Let stand 10 minutes.

19. Combine vanilla baking bar and 1 ts. water.

20. Microwave on high for 30 seconds or until melted.

21. Drizzle on top of icing.

22. -----.