Recipe - Bacardi Pina Colada Cake

1/3 cup 80proof dark rum
1 pack Instant coconut cream
pudding mix (4serving size)
1 pack White cake mix
4 Eggs
One half cup Water
One fourth cup Vegetable oil
1 cup Shredded coconut

FROSTING
1 cn Juice packed crushed
pineapple (8oz)
1 pack Instant coconut cream or
vanilla pudding mix (4 ser)
1/3 Cu Dark rum
1 ct Frozen whipped topping
(9oz) thawed

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 9inch 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 MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 07:59:57 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)