Bacardi Rum Chocolate Cake Recipe

Bacardi Rum Chocolate Cake Recipe:


Ingredients


1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix
Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake
ingredients together
in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/
Bake for 30
minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from
pans, finish
cooling on racks. Split layers horizontally. Spread one cup filling between each layer and over
top of cake.
Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and
topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Bacardi Rum Chocolate Cake Recipe