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Bacardi Rum Chocolate Cake

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Recipe Ingredients

Cake:
1 pk chocolate cake mix
1 pk chocolate Instant Pudding 4-serving size
4 eggs
1/2 cup Barcardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds or nuts

Filling:
1 1/2 cup cold milk
1/4 cup Barcardi dark rum
1 pk chocolate instant pudding
Envelope Dream Whip Topping

Cooking Procedures

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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ar and liquid slightly. This is good served as bread or as dessert, with whipped cream or corn syrup. 146 CONSERVATION RECIPES ICINGS ICINGS AND FILLINGS BOILED ICING I egg (white). 1 cup brown or maple sugar. y$ cup water. Boil sugar and water together gently without stirring until, when dropped from a spoon, it quickly spins to a thread. While hot, pour slowly into stiffly beaten white of egg. Beat well until stiff enough to spread. Add flavoring or melted chocolated. If it gr

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