Chocolate Rum Cake Recipe
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Chocolate Rum Cake


1 package chocolate cake mix -- (18 1/2 ounce)

1 package chocolate instant pudding -- (4 serving size)

4 eggs

1/2 cup dark rum

1/2 cup cold water

1/2 cup oil

1/2 cup slivered almonds -- optional


1 1/2 cups cold milk

1/2 cup dark rum

1 package chocolate instant pudding -- (4 serving size)

1 envelope whipped topping mix

FOR CAKE: Preheat oven to 350F. Grease and flour two 9" layer cake pans. Combine all cake ingredients together in 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 underbake. Cool in pans 10 minutes. Remove from pans, finish cooking on racks. Split layers in half horizontally. Stack. Spread 1 cup filling (see below) between each layer and over top of cake. Keep cake chilled. Serve cold.

FOR 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.

Option: Garnish with chocolate curls.

Recipe By : Maureen Brydone-Jack

AUTHOR: Jerseygirl

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