Recipe: Bacardi Rum Chocolate Cake

Bacardi Rum Chocolate Cake


1 pk chocolate cake mix
1 pk delicious chocolate Instantaneous Dessert 4-serving dimension
4 eggs
1/2 cup Barcardi dark rum
1/4 cup cool water
1/2 cup oil
1/2 mug slivered almonds or nuts

Filling up:
1 1/2 cup cool milk
1/4 mug Barcardi dark rum
1 pk chocolate instant pudding
Envelope Dream Whip Topping


Preheat stove to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in huge bowl. Mix well, then beat at medium mixer rate for 2 minutes. Become prepared pans.
Cook for thirty minutes or up until cake tests done. Do not underbake. trendy in frying pans for 10 minutes. Remove from pans, coating air conditioning on racks.
Split layers in half flat. Spread 1 mug filling between each layer as well as over top of cake. Stack. Maintain cake chilled. Offer cold.
Optional: Garnish with delicious chocolate curls.
Loading: Combine milk, rum, pudding mix as well as topping mix in deep narrow-bottom dish. Mix well at high rate for 4 minutes, until light and fluffy. Makes 4 cups.