Bacardi Rum Chocolate Cake
Yield
1 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, chocolate
|
|
| 1 | each |
instant pudding mix
chocolate |
*
|
| 4 | large |
eggs
|
|
| ½ | cup |
dark rum
|
* |
| ¼ | cup |
water
cold |
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
almonds
slivered, optional |
*
|
| Filling | |||
| 1 ½ | cups |
milk
cold |
|
| ¼ | cup |
dark rum
|
* |
| 1 | each |
instant pudding mix
chocolate |
*
|
| 1 | each |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, chocolate
|
|
| 1 | each |
instant pudding mix
chocolate |
*
|
| 4 | large |
eggs
|
|
| 118 | ml |
dark rum
|
* |
| 59 | ml |
water
cold |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
almonds
slivered, optional |
*
|
| Filling | |||
| 355 | ml |
milk
cold |
|
| 59 | ml |
dark rum
|
* |
| 1 | each |
instant pudding mix
chocolate |
*
|
| 1 | each |
whipped topping, prepared
|
*
|
Directions
Preheat oven 350℉ (180℃). Grease and flour 2 to 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans.
Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.
Split layers horizontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold.
Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
