Yield: 10 servings
|1 pack||Chocolate cake mix|
|1 pack||Chocolate Instant Pudding..|
|½ cup||Barcardi Dark Rum|
|1½ cup||Cold milk|
|¼ cup||Barcardi Dark Rum|
|¼ cup||Cold water|
|½ cup||Slivered almonds, optional|
|1 pack||Chocolate Instant Pudding|
|Envelope Dream Whip Topping|
Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer 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 in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.
Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.