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Bacardi Rum Chocolate Cake
Ingredients
- 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
Directions
- Cook Time: 30mnPreheat 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 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.
- Split layers horzontally. Spread one c. filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cool.
- 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.
- Makes 4 c..
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