The best delicious Bacardi Rum Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bacardi Rum Chocolate Cake recipe today!
Hello my friends, this Bacardi Rum Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Bacardi Rum Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Bacardi Rum Chocolate Cake.
What Makes This Bacardi Rum Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bacardi Rum Chocolate Cake.
Ready to make this Bacardi Rum Chocolate Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Package chocolate cake mix (
-2 layer size)
1 Jell-o chocolate instant pud
-ding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pud
-ding mix (4 serving)
1 Dream whip topping mix
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
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