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

BACARDI CHOCOLATE RUM CAKE

"This recipe was from a Bacardi bottle in the 1970's."

1 (18.5 oz.) pkg. chocolate cake mix
1 (4 serving size) pkg. chocolate instant pudding mix and pie filling mix
4 eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup Wesson oil (vegetable oil)
Chocolate-Rum Frosting (recipe follows)
1/2 cup slivered almonds or chocolate curls (optional, for garnish)

Heat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

Combine the ingredients for the cake in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared pans.

Bake for 30 minutes, or until done. DO NOT UNDERBAKE. Cool in pans 10 minutes. Remove from pans, finish cooling on racks.

Split layers in half horizontally. Spread 1 cup Chocolate-Rum Filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.

If desired, garnish with slivered almonds or chocolate curls.

CHOCOLATE RUM FILLING
Makes 4 cups

1 1/2 cups cold milk
1/2 cup Bacardi dark rum (80 proof)
1 (4 serving size) pkg chocolate instant pudding mix and pie filling mix
1 envelope Dream Whip Topping Mix

Combine ingredients for the filling in a chilled deep, narrow-bottom bowl. Beat well on high speed for 4 minutes or until light and fluffy.

From: Pat