New Bacardi Chocolate Rum Cake
|Chocolate cake mix||18 1⁄2 Ounce (1 Package)|
|Chocolate instant pudding and pie filling||4 Ounce (1 Package, Jello)|
|Bacardi dark rum||1⁄2 Cup (8 tbs) (80 Proof)|
|Cold water||1⁄2 Cup (8 tbs)|
|Wesson oil||1⁄2 Cup (8 tbs)|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Bacardi dark rum||14 Cup (224 tbs)|
|Chocolate instant pudding and pie filling||4 Ounce (1 Package, 4 Serving Size, Jello)|
|Dream whip topping mix||5 1⁄4 Ounce (1 Envelope)|
Use two round 9" layer cake pans, greased and floured.
Combine all cake ingredients together in large bowl.
Blend well, then beat at medium speed for 2 minutes.
Turn into prepared pans.
Bake and let cool.
Split layers in half horizontally.
Spread 1 cup filling between each layer.
Stack and spread mixture over top of cake also.
Keep cake chilled.