Bacardi Rum Chocolate Cake
Bacardi Rum Chocolate Cake ingredients
- 1 Package chocolate cake mix ( 2 layer size)
- 1 Jell-o chocolate instant pud
- -ding 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 pud
- -ding mix (4 serving)
- 1 Dream whip topping mix
Cooking Bacardi Rum Chocolate Cake
1. Fat grams per serving: Approx.
2. Cook Time: 30mn Preheat oven 350F.
3. Greasei and flour 2 - 9 inch layer cake pans.
4. Combine all cake ingredients together in a large bowl.
5. Blend well, then beat at medium speed for 2 minutes.
6. Turn into prepared pans/ Bakei for 30 minutes or until cake tests done.
7. Do not underbake.
8. Cool in pans for 10 minutes.
9. Remove from pans, finish cooling on racks.
10. Split layers horzontally.
11. Spread one cup filling between each layer and over top of cake.
12. Stack.
13. Keep cake well chilled.
14. Serve cold.
15. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl.
16. Blend well at high speed for 4 minutes, until light anf fluffy.
17. Makes 4 cups.
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