ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: ISO a chocolate rum cake made from scratch with pudding mix

Misc.
I am looking for a recipe from scratch for a wet chocolate rum/brandy cake made with pudding mix. Can anyone help? Thanks so very much.
MsgID: 015422
Shared by: Chris, N.J.
Board: Vintage Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • All Purpose Homemade Tomato Sauce (low sodium)
  • ALL PURPOSE HOMEMADE TOMATO SAUCE 1 Tablespoon olive oil 1/2 cup finely chopped sweet onion 1 Tablespoon water 2 large garlic cloves, minced 1 (28 ounce) can no salt added crushed tomatoes 1 Tablespoon no salt added t...
  • Tempeh Mock Chicken Salad
  • TEMPEH MOCK CHICKEN SALAD 8 ounces tempeh* 3 tablespoons soy mayo, or mayonnaise (plus more to taste) 2 tablespoons nutritional yeast** see note 2 tablespoons chopped dill pickles 2 tablespoons minced fresh parsley ...
  • Pot Roast with Yams and Ancho Ketchup
  • POT ROAST WITH YAMS AND ANCHO KETCHUP 1/2 cup flour 1 teaspoon kosher salt 1 teaspoon cracked or freshly ground black pepper 4 to 6 pounds chuck roast 1/2 cup corn oil 3/4 cup Ancho Ketchup (recipe follows) 1 onion, c...
  • Legal Sea Foods New England Clam Chowder
  • LEGAL SEA FOODS NEW ENGLAND CLAM CHOWDER "I think our clam chowder is the best in the business--and the public certainly agrees. We sell about 700 gallons of clam chowder each week at our restaurants and take-out coun...
  • Pappasito's Mixed Grill
  • PAPPASITO'S MIXED GRILL 6 (12" long) wooden or metal skewers 12 jumbo shrimp 6 slices bacon 12 green bell pepper wedges 12 red bell pepper wedges 12 red onion wedges 12 chicken breast slices 6 pineapple slices 2 table...
ADVERTISEMENT
  • Orange-Rosemary Pork Tenderloin
  • ORANGE-ROSEMARY PORK TENDERLOIN 3 pork tenderloins (about 10 ounces each) 4 garlic cloves 4 sprigs fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup low-sodi...
  • Today's French Silk Pie (with cooked filling)
  • TODAY'S FRENCH SILK PIE 1 cup plus 3 tablespoons heavy (whipping) cream, divided use 1 (6 oz.) pkg. (1 cup) semisweet chocolate pieces 1/3 cup butter 1/3 cup sugar 2 beaten egg yolks 1 (9-inch) baked pie crust, cooled...
  • History of Maid-Rite
  • Maid-Rite started in my home town. I went to school with the inventor's daughter. These are wonderful little sandwiches. Here's the history: (Fred) Angell was a butcher in Muscatine, Iowa, who combined a special cut ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: ISO a chocolate rum cake made from scratch with pudding mix
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!