Barcardi Rum Chocolate Cake

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10 Servings

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Barcardi Rum Chocolate Cake Ingredients

CAKE	1/2 c Oil
1 pk Chocolate cake mix	1/2 c Slivered almonds or nuts
1 pk Chocolate Instant Pudding	FILLING
4 4-serving size	1 1/2 c Cold milk
4 x Eggs	1/4 c Barcardi Dark Rum
1/2 c Barcardi Dark Rum	1 pk Chocolate Instant Pudding
1/4 c Cold water	Envelope Dream Whip Topping

Instructions for Barcardi Rum Chocolate Cake

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized