Bacardi rum chocolate cake

Yield: 1 servings

Measure Ingredient
1 Package chocolate cake mix ( 2 layer size)
1 Jell-o chocolate instant pud ding mix (4 serving)
4 Eggs
½ cup Bacardi dark rum
¼ cup Cold water
½ cup Wesson oil
½ cup Slivered almonds, optional
Filling
1½ cup Cold milk
¼ cup 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.

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