Original Bacardi Chocolate Rum Cake
- Servings: 12
- Prep Time: approximately 45 minutes
- Cook Time: 30 minutes each pan
- Total Time: approzimately 2 hours
|1× 18½ oz||Chocolate Cake Mix|
|1 pkg||(4 Ounce Serving Size) Jell-o Chocolate Instant Pudding Mix|
|½ cup||Bacardi Dark Rum|
|½ cup||Cold Water|
|½ cup||Wesson Oil|
|½ cup||Slivered Almonds, optional|
|1½ cups||Cold Milk|
|¼ cup||Bacardi Dark Rum|
|1 pkg||(4 Serving Size) Jell-o Instant Chocolate Pudding & Pie Filling|
|1||Envelop Dream Whip Whipped Topping Mix|
Preheat oven to 350 degrees F. Grease and flour 2 9 " layer cake pans. Combine all cake ingredients in a large bowl. Blend well, then beat at medium speed 2 minutes.
Turn into prepared pans. Bake about 30 minutes or until cake tests done. Do not under bake. Cool in pans 10 minutes. Remove from pans; finish cooling on racks. Split layers in half horizontally.
Spread 1 cup filling between eacy layer and over top of cake. Keep cake chilled. Serve cold.
Optional: garnish with chocolate curls.
For filling combine milk, rum, pudding mix and topping mix in a deep narrow bottom bowl. Blend well at high speed 4 minutes, until light and fluffy. Makes 4 cups.
If using cake mix with pudding already in mix omit instant pudding. Use only 3 eggs, only 1/3 cup oil.