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    Barcardi Rum Chocolate Cake


    Source of Recipe


    Internet

    List of Ingredients




    CAKE
    1 pk Chocolate cake mix
    1 pk Chocolate Instant Pudding
    4-serving size
    4 x Eggs
    1/2 c Barcardi Dark Rum
    1/4 c Cold water
    1/2 c Oil
    1/2 c Slivered almonds or nuts

    FILLING
    1 1/2 c Cold milk
    1/4 c Barcardi Dark Rum
    1 pk Chocolate Instant Pudding
    Envelope Dream Whip Topping

    Recipe



    Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine
    all cake ingredients together in large bowl. Blend well, then beat at
    medium mixer 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 in half
    horizontally. Spread 1 cup filling between each layer and over top of cake.
    Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate
    curls. Filling: Combine milk, rum, pudding mix and topping mix in deep
    narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and
    fluffy. Makes 4 cups.
 

 

 

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