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Measurements
      Title: BARCARDI RUM CHOCOLATE CAKE
 Categories: Cakes
      Yield: 10 Servings
 
---------------------------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
           Envelope Dream Whip Topping
 
  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.

 


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