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Cake, Chocolate rum cake Recipe

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This recipe for Cake, Chocolate rum cake is from The Beck Family Cookbook Project, 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:  
1 18 ½ ounce chocolate cake mix
1 4 serving size chocolate instant pudding and pie filling
4 egg
½ cup dark rum -- 80 proof
½ cup water -- cold
½ cup oil
½ cup slivered almonds -- optional

1½ cups milk -- cold
½ cup dark rum -- 80 proof
1 4 serving size chocolate instant pudding and pie filling
1 envelope dream whip topping mix
Directions:
Directions:
Preheat oven to 350º F. Grease and flour two 9" layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed 2 minutes. Turn into prepared pans. Bake 30 minutes or until cake tests cone. Do not underbake. Cool in pans 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold.

For 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.

Optional: Garnish with chocolate curls.
Personal Notes:
Personal Notes:
"Bacardi rum chocolate cake"

 

 

 

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