Recipe - Bacardi Rum Chocolate Cake

1 Package chocolate cake mix (
2 layer size)
1 Jello chocolate instant pud
ding mix (4 serving)
4 Eggs
One half cup Bacardi dark rum
One fourth cup Cold water
One half cup Wesson oil
One half cup Slivered almonds, optional
Filling
1 One half cup Cold milk
One fourth cup Bacardi dark rum
1 Jello chocolate instant pud
ding mix (4 serving)
1 Dream whip topping mix

Fat grams per serving: Approx. Cook
Time: 30mn Preheat oven 350F. Grease and flour 2 9
inch layer cake pans. Combine all cake ingredients
together in a large bowl. Blend well, then beat at
medium 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
horzontally. Spread one cup filling between each layer
and over top of cake. Stack. Keep cake well chilled.
Serve cold. Filling: Combine milk, rum, pudding mix
and topping mix in deep, narrow bowl. Blend well at
high speed for 4 minutes, until light anf fluffy.
Makes 4 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini