Bacardi Rum Chocolate Cake

Recipe Ingredients

1 packet		Chocolate cake mix - ( 2 layer size)
1 packet		Jell-O chocolate instant pudding mix
4		Eggs
1/2 cup	118ml	Bacardi dark rum
1/4 cup	59ml	Cold water
1/2 cup	118ml	Wesson oil
1/2 cup	46g / 1.6oz	Slivered almonds - optional
		Filling
1 1/2 cups	355ml	Cold milk
1/4 cup	59ml	Bacardi dark rum
1 packet		Jell-O chocolate instant pudding mix
1		Dream whip topping mix

Recipe Instructions

Preheat 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.

Source:
CAPPER'S JUNE 3, 1997

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