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Bacardi Chocolate Rum Cake Recipe

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This recipe for Bacardi Chocolate Rum Cake is from Steinbruck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 Box Chocolate Cake Mix
1 pkg. (4 serving size) Jello Chocolate Instant Pudding
4 eggs
1/2 cup Bacardi Dark Rum
1/2 cup cold water
1/2 cup oil
1/2 cup slivered almonds

Filling:

1/2 cup Bacardi Rum
1 pkg. chocolate instant pudding
1 small container Cool Whip
Directions:
Directions:
Preheat oven to 350ºF (180ºC). Grease and flour 2 9" cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into pans. Bake for 30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan and continue to cool on racks. In the meantime prepare filling by combining rum, pudding and Cool Whip. Blend thoroughly. Spread filling over both cakes, then stack layers and use remaining filling to frost cake.

 

 

 

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