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Barcardi Rum Chocolate Cake




Source of Recipe


americanspice.com






List of Ingredients



• 1 pkg chocolate cake mix
  
• 1 pkg chocolate instant pudding (4 serving size)
  
• 4 large eggs
  
• 1/2 cup dark rum
  
• 1/4 cup cold water
  
• 1/2 cup oil
  
• 1/2 cup slivered almonds or other nuts
  
• Filling:
  
• 1 1/2 cups cold milk
  
• 1/4 cup dark rum
  
• 1 pkg chocolate instant pudding
  
• 1 envelope dream whip topping
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour two 9" layer cake pans.
   
2. Combine all cake ingredients together in a 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.
   
3. 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.
   
4. Optional: Garnish with chocolate curls.
   






Final Comments


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