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Rum Chocolate Cake Recipe

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This recipe for Rum Chocolate Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (181/2 oz) package chocolate cake mix
1 pkg (4 serving size) Jello Chocolate instant pudding and Pie filling
4 eggs
1/2 c dark rum
1/2 c cold water
1/2 c oil
1/2 slivered almonds
Filling
1 1/2 c cold milk
1/2 c dark rum
1 pkg (4 serving size) Jello chocolate instant pudding filling and pie filling
1 envelope Dream Whip

Directions:
Directions:
Preheat oven to 350. Grease and flour 2 (9 inch) 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 30 minutes or until cake is done. Do not underbake. Cool in pans 10 minutes. Remove from pans finish cooling on racks. Split layers in half horizontally. Prepare filling by combine milk, rum pudding mix and topping mix and boil 4 minutes. Cool and spread 1 cup of filling between each layer and over top of cake.

 

 

 

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