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Chocolate Rum Cake Recipe

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

Contributor:  
Contributor:  
Lisa McCoy-Cruz
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 1/2 oz.) chocolate cake mix, 1 pkg (4 serving size) instant chocolate pudding, 4 eggs, 1/2 c. dark rum (80 proof), 1/2 c. cold water, 1/2 c. veggie oil, 1/2 c. slivered almonds (optional). For filling: 1 1/2 c. cold milk, 1/4 c. dark rum (80 proof), 1 pkg. (4 serving size) instant chocolate pudding, 1 envelope Dream Whip Whipped Topping Mix.

Directions:
Directions:
Preheat oven to 350. 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. DO NOT UNDERBAKE. Cool in pans 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 c. filling between each layer and over top of the cake. Keep cake chilled and serve cold. For filling: Combine milk, rum, pudding and topping mix in deep bowl. Blend well at high speed for 4 minutes until light and fluffy.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this recipe in my grandmothers cookbook on a recipe card from Barcardi. I don't remember ever eating this but it looked good in the picture.

 

 

 

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