Bacardi Rum Chocolate Cake

Name: Bacardi Rum Chocolate Cake
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: cake mix, chocolate; instant pudding mix; eggs; dark rum; water; vegetable oil; almonds; milk; dark rum; instant pudding mix; whipped topping, prepared

Submitted by badgerfan

YIELD

1 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

EACH CAKE MIX, CHOCOLATE

EACH INSTANT PUDDING MIX
chocolate *

LARGE EGGS

CUP DARK RUM *

CUP WATER
cold

CUP VEGETABLE OIL

CUP ALMONDS
slivered, optional *

Filling

1 ½

CUPS MILK
cold

CUP DARK RUM *

EACH INSTANT PUDDING MIX
chocolate *

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.