Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan. In large mixer bowl, combine all cake ingredients except raisins. Mix at low speed until moistened. Mix at medium speed 2 minutes. Stir in raisins. Pour into pan.
Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire cooling rack. Cool completely.
In small saucepan, melt white vanilla chips over very low hear; stir in 1 tablespoon oil. Drizzle over cooled cake. In another small saucepan, melt semi-sweet chocolate chips over very low heat; stir in 1 teaspoon oil. Drizzle over vanilla glaze. Let stand until chocolate is set, about 1 hour. Decorate with dark and white chocolate curls.
- 1 Package devils food cake mix (1 pound 2.25 ounces)
- 3 eggs
- 1 Container (8 ounces) sour cream
- 1/2 Cup water
- 1/4 Cup rum or water
- 1 Cup California raisins
- 1/2 Cup white chocolate chips
- 4 Teaspoons oil, divided
- 1/4 Cup semi-sweet chocolate chips