• Bacardi Rum Chocolate Cake

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    • 1 pkt chocolate cake mix ( 2 layer size)
    • 1 x Jell-o chocolate instant pud ding mix (4 serving)
    • 4 x Large eggs
    • 1/2 c. Bacardi dark rum
    • 1/4 c. Cool water
    • 1/2 c. Wesson oil
    • 1/2 c. Slivered almonds, optional Filling
    • 1 1/2 c. Cool lowfat milk
    • 1/4 c. Bacardi dark rum
    • 1 x Jell-o chocolate instant pud ding mix (4 serving)
    • 1 x Dream whip topping mix


    1. Cook Time: 30mnPreheat oven 350F. Grease and flour 2 - 9 inch layer cake pans.
    2. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 min. Turn into prepared pans/ Bake for 30 min or possibly till cake tests done. Don't underbake. Cold in pans for 10 min. Remove from pans, finish cooling on racks.
    3. Split layers horzontally. Spread one c. filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cool.
    4. Filling: Combine lowfat milk, rum, pudding mix and topping fold in deep, narrow bowl. Blend well at high speed for 4 min, till light anf fluffy.
    5. Makes 4 c..

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