Barcardi Rum Chocolate Cake Recipe
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| Back to Category: Alcohol/Liqueur, Buttermilk/Cream, Nuts
Ingredients
Cake:
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding 4-serving size
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts
Filling:
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
1 Envelope Dream Whip Topping
Method
Cake:
- Preheat oven to 350F. Grease and flour two 9-in 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 narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
