Recipe - Barcardi Rum Chocolate Cake

CAKE
1 pack Chocolate cake mix
1 pack Chocolate Instant Pudding
4serving size
4 x Eggs
One half cup Barcardi Dark Rum
One fourth cup Cold water
One half cup Oil
One half cup Slivered almonds or nuts

FILLING
1 One half cup Cold milk
One fourth cup Barcardi Dark Rum
1 pack Chocolate Instant Pudding
Envelope Dream Whip Topping

Preheat oven to 350F. Grease and flour two 9in 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 filling between each layer and over top of cake.
Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate
curls. Filling: Combine milk, rum, pudding mix and topping mix in deep
narrowbottom bowl. Blend well at high speed for 4 minutes, until light and
fluffy. Makes 4 cups.

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