18 oz. box Dark Chocolate Cake Mix
1 pkg. (4 serving size) 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
For Filling and Frosting:
1 1/2 cups cold milk*
1/4 cup dark rum
1 pkg. (4 serving size)) Jell-O Chocolate Instant Pudding and Pie Filling
1 envelope Dream Whip Whipped Topping Mix, or 12 ounce carton frozen
whipped topping, thawed
*Note: If using thawed frozen whipped topping, leave out the milk for the
filling and frosting.
Preheat oven to 350 degrees F.
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.
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.
Spread 1 cup filling between each cake layer and over the top of the cake. Keep cake chilled. Serve cold. Optional Garnish: Chocolate curls or top with slivered almonds.
Date: July 19, 2002