Ingredients Jump to Instructions ↓

  1. 1 pk Chocolate cake mix

  2. 1 pk Chocolate Instant Pudding..

  3. 4 x Eggs

  4. 1/2 c Barcardi Dark Rum

  5. 1/4 c Cold water

  6. 1/2 c Oil

  7. 1/2 c Slivered almonds, optional

Instructions Jump to Ingredients ↑

  1. 1/2 c Cold milk 1/4 c Barcardi Dark Rum 1 pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer 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 in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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