A recipe for Bacardi Rum Chocolate Cake. Follow the simple recipe instructions for Bacardi Rum Chocolate Cake shared by other home cooking experts.
Ingredients
1 Package chocolate cake mix (-2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c. Bacardi dark rum
1/4 c. Cold water
1/2 c. Wesson oil
1/2 c. Slivered almonds, optional
Filling 1 1/2 c. Cold milk
1/4 c. Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix
Directions
Approx. Cook Time: 30mnPreheat oven 350F. Grease and flour 2 - 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 under bake. 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.
