1 Package chocolate cake mix ( 1/2 c Slivered almonds, optional
-2 layer size) Filling
1 Jell-o chocolate instant pud 1 1/2 c Cold milk
-ding mix (4 serving) 1/4 c Bacardi dark rum
4 Eggs 1 Jell-o chocolate instant pud
1/2 c Bacardi dark rum -ding mix (4 serving)
1/4 c Cold water 1 Dream whip topping mix
1/2 c Wesson oil
Fat grams per serving: Approx. Cook Time: 30mn
Preheat oven 350F. Grease and flour 2 – 9 inch layer cake pans.
Combine all cake ingredients together in a large bowl. Blend well,
then beat at medium 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 horzontally. Spread one cup filling between each layer
and over top of cake. Stack. Keep cake well chilled. Serve cold.
Filling: Combine milk, rum, pudding mix and topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light anf
fluffy. Makes 4 cups.
Yields
1 servings