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Chocolate Rum Cake Recipe

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This recipe for Chocolate Rum Cake is from The McCoy-Cruz 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 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 350º. 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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