CAKE
1 pk Chocolate cake mix 1/4 c Cold water
1 pk Chocolate Instant Pudding.. 1/2 c Oil
4 x Eggs 1/2 c Slivered almonds, optional
1/2 c Barcardi Dark Rum
FILLING
1 1/2 c Cold milk 1 pk Chocolate Instant Pudding
1/4 c Barcardi Dark Rum 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.
Yields
10 servings