Barcardi Rum Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.02

Title: BARCARDI RUM CHOCOLATE CAKE
Categories: Cakes
Yield: 10 servings

------------------------------------CAKE------------------------------------
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding
4-serving size
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts

----------------------------------FILLING----------------------------------
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
Envelope Dream Whip Topping

Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine
all cake ingredients together in large bowl. Blend well, then beat at
medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30
minutes or until cake tests done. Do not underbake. cool in pans for 10
minutes. Remove from pans, finish cooling on racks. Split layers in half
horizontally. Spread 1 cup filling between each layer and over top of
cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with
chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix
in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until
light and fluffy. Makes 4 cups.

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