Recipe: Bacardi Chocolate Rum Cake with Whipped Cream Filling (using cake mix, 1970's)

BACARDI'S CHOCOLATE RUM CAKE



1 (18 1/2 oz.) pkg. chocolate cake mix*
1 (4-serving size) pkg. Jell-O Chocolate Instant Pudding and Pie Filling
4 eggs
1/2 cup Bacardi dark rum**
1/2 cup cold water
1/2 cup Wesson Vegetable Oil
1/2 cup slivered almonds (optional)

Chocolate Rum Filling (recipe follows)
Chocolate curls (optional, for garnish)

Preheat oven to 350 degrees F. Grease and flour two (9-inch) layer cake pans.

Combine all cake ingredients together in large bowl. Blend well; then beat at medium mixer speed 2 minutes. Turn into prepared pans.

Bake 30 minutes or until cake tests done, Do not underbake. Cool in pans 10 minutes. Remove from pans; finish cooling on racks.

Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold. Garnish with chocolate curls, if desired.

CHOCOLATE-RUM FILLING
Makes 4 cups

1 pint (2 cups) heavy (whipping) cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 tsp. vanilla
1/2 cup Bacardi dark rum**

Combine heavy cream, cocoa powder, sugar and vanilla in large mixer bowl. Beat until stiff. Fold in rum.

*If using cake mix with pudding already in mix, omit instant pudding, use only 3 eggs and only 1/3 cup oil.

**Use 80 proof rum.

Makes 1 (9-inch, 4-layer) cake
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's