Bacardi Rum Chocolate Cake Recipe

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Type: Bacardi Rum Chocolate Cake Free Cooking Recipe – Dessert


Ingredients / Directions
1 pk chocolate cake mix
1 pk chocolate Instant Pudding 4-serving size
4 eggs
1/2 cup(s) Barcardi dark rum
1/4 cup(s) cold water
1/2 cup(s) oil
1/2 cup(s) slivered almonds or nuts

1 1/2 cup(s) cold milk
1/4 cup(s) 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(s) filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.
Optional: Garnish with chocolate curls.
Filling: Combine milk
pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes
until light and fluffy. Makes 4 cup(s)s.

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