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Original Bacardi Chocolate Rum Cake

Submitted by: | Source: The Bacardi Party Book

Original Bacardi Chocolate Rum Cake
2010-05-08 Other
3.8 29

Scrumdelicious 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
4 Eggs
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.