David, This is what I found on the Net. Maybe it could be the one?
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Bacardi Double-Chocolate Rum Cake
This recipe is from a Bacardi recipe booklet
that I believe I must have picked up at a
liquor store. I haven't tried it, and
usually prefer to not use purchased mixes in
recipes, but it will probably cut down on
preparation time.

Bacardi Double-Chocolate Rum Cake:

1 C Bacardi Dark Rum
1 pkg. (18.5 oz) chocolate cake mix
1 pkg. chocolate instant pudding
3/4 C water
1/2 C vegetable oil
4 eggs
1 pkg. (12 oz) semisweet chocolate
1 C raspberry preserves
2 Tbsp shortening
1 oz. white chocolate
Preheat oven to 350F. Combine cake mix,
pudding, eggs, 1/2 C rum, water, & oil in
large mixing bowl. Using electric mixer, beat
at low speed until moistened. Beat at medium
speed 2 min. Stir in 1 C of chocolate pieces.
Pour batter into prepared greased 12-cup
bundt pan or 10 in.tube pan. Bake 50 to 60
min. until cake tests done. Cool in pan 15
min. Remove from pan, cool on rack.

In a small saucepan, heat raspberry preserves
& remaining 1/2 C rum. Strain through sieve to
remove seeds. Place cake on serving plate.
Prick surface of cake with fork. Brush
raspberry glaze evenly over cake, allowing
cake to absorb glaze. Repeat until all glaze
has been absorbed.

In bowl, combine remaining 1 C chocolate
pieces and shortening. Microwave on high 1
min. or until melted. Stir until smooth. Or
heat mixture over hot (not boiling) water
until chocolate melts & mixture is smooth.
Spoon chocolate icing over cake. Let stand
10 min. In small bowl, combine white
chocolate and 1 tsp. water. Microwave on high
30 seconds or until melted. Or melt over hot
(not boiling) water. Drizzle on top of
chocolate icing.

This sounds even better now that I've read
through it.

Enjoy!