JACKIE | | posted 12-22-1999 7:25 PM
Chocolate Rum Cake
Source: Bacardi Party Book
1 (181/2 oz) pkg choc cake mix
1 (4-serving-size) pkg Jello® Choc Instant Pudding
4 eggs
1/2 Cup Bacardi® dark rum
1/2 Cup cold water
1/2 Cup Wesson® oil
1/2 Cup slivered almonds (optional)
Filling:
1 1/2 Cups cold milk
1/4 Cup Bacardi® dark rum
1 pkg Jello® Choc Instant Pudding
1 envelope Dream Whip® Whipped Topping Mix
Preheat oven to 350F. 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 min or until cake tests done. Do not underbake.
Cool in pans 10 min. Remove from pans; finish cooling on racks. Split layers in half horizontally. Stack.
Spread 1 Cup filling between each layer and over top. Keep cake chilled. Serve cold.
For filling: Combine milk, rum, pudding and topping mix in deep narrow bottom bowl. Blend at high speed 4 min, until light and fluffy.