Source: BACARDI rum
Makes 12 servings.
Preparation time: 1:20 hours
Tips: Keep a chocolate bar in freezer to make garnish curls.
Ingredients
Preparation
1 package chocolate cake mix (18 1/2 ounces), dry
1 package instant chocolate pudding (3 3/4 ounces)
4 whole eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup slivered almonds (optional)
FILLING:
1 1/2 cups cold water
1/4 cup Bacardi dark rum (80 proof)
1 package instant chocolate pudding (3 3/4 ounces)
1 envelope Dream Whip Whipped topping mix
Chocolate curls for garnish
1. Preheat oven to 350 F degrees. Grease and flour two 9" layer cake pans.
2. Combine all cake ingredients together in large bowl. Blend well, then beat at medium speed 2 minutes. Turn into prepared pans.
3. Bake 30 minutes or until cake tests done. Do not under-bake.
4. While cakes are in the oven, prepare 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.
5. When cakes are done. Cool in pans 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Stack Spread 1 cup filling between each layer and over top of cake. Garnish with chocolate curls. Keep cake chilled. Serve cold.
NOTES : 1) Use a frozen chocolate bar and potato peeler or cheese grater to make garnish curls.
Rum Chocolate Cake
Bacardi
