CAKE
1 pk White cake mix 3/4 c Water
(2 layer size) 1/3 c Dark Rum
1 pk Vanilla instant pudding and 1/4 c Salad oil
Pie filling (4 serving size) 2 c Flaked coconut
4 ea Eggs
FROSTING
1 cn Crushed pineapple in juice 1/3 c Dark Rum
(8 oz) 9 oz Frozen whipped topping
1 pk Vanilla instant pudding and Thawed
Pie filling (4 serving size)
CAKE Blend all ingredients except 1 cup of coconut in large mixture
bowl. Beat 4 minutes at medium speed with electric mixer. Pour into
two greased and floured 9″ layer pans. Bake at 350o for 25 to 30
minutes or till cake springs back when pressed. Cool in pan for 15
minutes; remove and cool on rakes. Fill and frost; sprinkle with
coconut. Chill. Refrigerate leftover cake.
FROSTING Combine all ingredients except whipped topping in bowl; beat
until well blended. Fold in thawed whipped topping.
WARNING DO NOT OPERATE A CAR AFTER EATING THIS CAKE:
Yields
8 servings