Title: Bacardi Rum Chocolate Cake
Categories: Cake Alcohol
Yield: 1 Servings
| 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 |
Fat grams per serving: Approx. Cook Time: 30mn Preheat oven
350F. 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 horzontally. 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 anf fluffy. Makes 4 cups.