Recipe for Chocolate Rum Cake from the Cakes section.
Chocolate Rum CakeServings: 10-12 Cake
1 (18.25 ounce) box dark chocolate cake mix
1 small box Jell-O Chocolate Instant Pudding and Pie Filling
4 large eggs
1/2 cup dark rum
1/2 cup cold water
1/2 cup vegetable oil Filling and Frosting
1 1/2 cup cold milk*
1/4 cup dark rum
1 small box Jell-O Chocolate Instant Pudding and Pie Filling
1 envelope Dream Whip Whipped Topping Mix, or
1 (12 ounce) container frozen whipped topping, thawed NOTE: If using thawed frozen whipped topping, leave out the milk for the filling and frosting. Optional Garnish
Chocolate curls or slivered almonds Preheat oven to 350 degrees F. Cake: Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in a 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 under-bake. Cool in pans for 10 minutes. Remove from pans and finish cooling on racks. Split layers in half horizontally. Filling: Combine milk, rum, pudding mix and topping mix into a deep bowl. Blend well at high speed for 4 minutes until light and fluffy. Makes 4 cups. Assemble: Spread 1 cup filling between each cake layer and over the top of the cake. Keep cake chilled. Serve cold.
We hope you enjoy your freshly made Chocolate Rum Cake. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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