Bacardi Rum Chocolate Cake

Bacardi Rum Chocolate Cake

Ingredients:

• 1 Package chocolate cake mix (2 layer size)
• 1 Jell-o chocolate instant pudding mix (4 serving)
• 4 Eggs
• 1/2 c Bacardi dark rum
• 1/4 c Cold water
• 1/2 c Wesson oil
• 1/2 c Slivered almonds, optional

Filling

• 1 1/2 c Cold milk
• 1/4 c Bacardi dark rum
• 1 Jell-o chocolate instant pudding mix (4 serving)
• 1 Dream whip topping mix

Instructions:

Preheat oven 350 degrees F. 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 horizontally. 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 and
fluffy. Makes 4 cups.