Double Chocolate Raspberry Rum Cake

1 (18.25 ounce) box chocolate cake mix
1 (3 3/4 ounce) package instant chocolate pudding mix
1 cup dark rum, divided
3/4 cup water
1/2 cup vegetable oil
4 eggs
1 (12 ounce) package mini-chocolate chips, divided
1 (10 ounce) jar raspberry preserves
2 tablespoons shortening
1 (1 ounce) square white baking chocolate

Heat oven to 350 degrees F. Grease a 12-cup Bundt pan.

Combine cake mix, pudding, eggs, 1/2 cup rum, water and oil in a large mixing bowl. Beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into prepared pan.

Bake for 60 minutes or until cake tests done. Cool in pan 15 minutes. Turn onto serving plate to finish cooling.

In a small saucepan, melt raspberry preserves. Strain to remove seeds; set seeds aside. Reheat set aside seeds with half of the remaining rum. Strain again. Gently heat strained raspberry mixture, and stir in reserved rum. Let cool slightly. Poke holes into cake top and sides with a fork. Brush raspberry sauce over top and sides of cake until all sauce has been absorbed into the cake (can be a lengthy procedure). Let set 30 minutes, then prepare chocolate glaze.

Combine remaining chocolate chips with 2 tablespoons shortening in a microwavable bowl. Heat on HIGH at 30 second intervals until chocolate is melted. Stir until smooth. Spoon over cake. Chop white baking chocolate coarsely. Place in a plastic zip-loc bag with 1/2 teaspoon shortening. Microwave on HIGH at 10 second intervals until melted. Squeeze until smooth. Cut off tip of bag, then drizzle over chocolate glaze.