Bacardi Pina Colada Cake

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1 cn Juice packed crushed
1/3 c 80-proof dark rum
1 ct Frozen whipped topping
1/4 c Vegetable oil
1 pk Instant coconut cream or
1 c Shredded coconut
1/3 Cu Dark rum
1 pk Instant coconut cream
1 pk White cake mix
4 Eggs
1/2 c Water

Original recipe makes 12 Servings



Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl of electric mixer. Beat 4 minutes at medium speed. Stir in coconut. Pour into 2 greased and floured 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees F, until cake test done. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut. Chill thoroughly before serving. Nutritional info per serving: 447 cal; 5g pro, 59g carb, 19g fat(37%), .9g fiber, 71mg chol, 402mg sodium Source: Bacardi Rum Miami Herald, 11/2/95 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 07:59:57 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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