Sauce:
1/2 c. seedless raspberry jam
1/4 c. dark rum

Shiny Chocolate Glaze:
2 tbs. butter, melted
2 tbs. unsweetened cocoa, American style (Hershey)
1/4 c. heavy whipping cream
1 c. powdered sugar, sifted
1 tsp. vanilla

Spray 12 c. Bundt pan with vegetable spray
and dust with flour. Preheat oven to 350F.
Set rack in middle of oven.

Cake:
Dump all ingredients except chocolate chips into bowl
and mix for 2 minutes. Fold in chocolate chips.
Pour into prepared pan.
Bake at 350F for 50-55 min. or until done.
When done, let cool for 10-20 min. and invert onto cake.
Poke holes into cake and pour sauce over cake.

Sauce:
Heat raspberry jam until it becomes liquid, mix rum into jam.

Shiny Chocolate Glaze:
Melt butter in small saucepan; add cocoa and cream.
Cook, stirring until it starts to thicken; do not boil.
In a bowl, have the powdered sugar and vanilla ready.
Pour chocolate mixture into bowl and stir
until sugar is incorporated into chocolate.
Pour over cake. Cool completely before cutting.

Notes: Any Hershey cocoa is acceptable.
Cake mix with pudding in the mix is acceptable,
but will just make a heavier cake.
The cake is fine without the sauce.
You can substitute rum extract for vanilla in the glaze.
You can substitute raspberry chocolate chips in the batter
and raspberry extract for vanilla in the glaze.
You can heat the water in the cake and dissolve
3 tbs. instant coffee and substitute coffee extract
for the vanilla in the glaze