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

BACARDI RUM CREAM CAKE



1 (18 1/2 oz.) pkg. yellow cake mix*
2 eggs
2/3 cup Bacardi light rum**
2/3 cup water
Rum Cream Filling (recipe follows)
GARNISHES (optional):
Strawberries or chocolate sprinkles or banana slices or ground nuts.

Preheat oven to 350 degrees F. Grease and flour two (8- or 9-inch) cake pans.

Combine cake mix, eggs, rum and 2/3 cup water in large bowl. Blend, then beat at medium mixer speed 2 to 4 minutes. Turn into prepared pans.

Bake according to package directions. Cool layers thoroughly.

Split in half horizontally. Spread Rum Cream Filling mixture between layers and over top of cake. Chill until serving time. Serve cold.

If desired, decorate with strawberries or chocolate sprinkles or banana slices or ground nuts.

RUM CREAM FILLING

1 pint (2 cups) heavy (whipping) cream
1/4 cup Bacardi light rum**
Pinch of salt
1 cup confectioners' sugar

Combine ingredients for the filling in bowl; beat until cream mixture is stiff.

*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