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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/8/2008 / Number of Servings: 10 |
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Directions: 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.
| Ingredients:
1 Package(s) Chocolate cake mix
1 Package(s) Chocolate Instant Pudding
4 Eggs
1/2 Cup(s) Barcardi Dark Rum
1/4 Cup(s) Cold water
1/2 Cup(s) Oil
1/2 Cup(s) Slivered almonds or nuts
1 1/2 Cup(s) Cold milk |
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