Barcardi Rum Chocolate Cake



INGREDIENTS:

1 package cake mix, chocolate		

1 package pudding mix, instant chocolate, 4-serving size	

4 each eggs		

1/2 cup dark rum		

1/4 cup water cold	

1/2 cup oil		

1/2 cup almonds slivered or nuts

filling:

1 1/2 cups milk cold	

1/4 cup dark rum	

1 package pudding mix chocolate	

1 envelope whipped topping

DIRECTIONS:

1. Preheat oven to 350F.

2. Grease and flour two 9-in layer cake pans.

3. Combine all cake ingredients together in
large bowl.

4. Blend well, then beat at medium mixer speed
for 2 minutes.

5. Turn into prepared pans.

6. Bake for 30 minutes or until cake tests done.

7. Do not underbake. cool in pans for 10 minutes.

8. Remove from pans, finish cooling on racks.

9. Split layers in half horizontally.

10. Spread 1 cup filling between each layer and
over top of cake.

11. 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.



Barcardi Rum Chocolate Cake