1 (18.25 ounce) package chocolate cake mix
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) can instant chocolate syrup
1 cup margarine
1 cup boiling water
1/2 cup light rum
1 (18 ounce) can milk chocolate candied fruit preserves
Prepare cake by blending cake components with an electric mixer, stirring after each addition. Roll out and shape dough into a 9 inch square. Cut into 1 inch squares. Place squares on unprepared cookie sheets.
Melt margarine and boiling water in a large skillet over medium heat. Pour 1/2 cup of the water into a small bowl. Stir in chocolate preserves. Refrigerate to set.
Gently drizzle top of chocolate cake with remaining water and water. Layer cake with remaining cake components. Chill in refrigerator overnight.