Rum Chocolate Cake
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- ingredients 1 pkg cake mix, chocolate 1 pkg pudding, chocolate 4 eggs .5 c dark rum .25 c water, cold .5 c oil .5 c almonds, slivered filling ingredients 1.5 c milk, cold .25 c dark rum 1 pkg pudding, chocolate 1 pkg whipped topping mix
Preheat oven to 350; grease and flour two 9-inch 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.