Barcardi
Rum
Chocolate
Cake
-
serves
10
Cake:
1
pk
chocolate
cake
mix
1
pk
chocolate
Instant
Pudding
4-serving
size
4
eggs
1/2
cup
Barcardi
dark
rum
1/4
cup
cold
water
1/2
cup
oil
1/2
cup
slivered
almonds
or
nuts
Filling:
1
1/2
cup
cold
milk
1/4
cup
Barcardi
dark
rum
1
pk
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.
Submitted By (Miki)
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