Chocolate Bacardi Rum Cake Recipe
Servings: 12
Ingredients
- 1 pkg. chocolate cake mix
- 1 sm. pkg. Jello Chocolate Instant Pudding and Pie Filling
- 4 large eggs
- 1/2 c. Bacardi Light Rum
- 1/4 c. cool water
- 1/2 c. oil
- 1/2 c. slivered almonds, optional
- 1 1/2 c. cool lowfat milk
- 1/4 c. Bacardi Light Rum
- 1 envelope Dream Whip
- 1 sm. pkg. Jello Chocolate Instant Pudding and Pie Filling
Directions
- Preheat oven to 350 degrees. Grease and flour 2 (9 inch) layer cake pans. Put together all ingredients in large bowl. Blend well, then beat at medium mixer speed for 2 min. Put into pans. Bake for 30 min or possibly till cake tests done. Cool in pans for 10 min.Remove from pans and finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled and serve cold. Garnish with slivered almonds or possibly chocolate curls if you like.
- Filling: Put together all filling ingredients and blend well at high speed for 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 320 | |
| Calories from Fat 168 | 53% |
| Total Fat 19.09g | 24% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.24g | |
| Cholesterol 71mg | 24% |
| Sodium 399mg | 17% |
| Potassium 229mg | 7% |
| Total Carbs 34.42g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 19.02g | 13% |
| Protein 6.16g | 10% |
