Chocolate Rum Cake
This cake is really moist too.
Featured Pinch Tips Video
- 1 (18 1/2 oz.) pkg. chocolate cake mix
- 1 pkg.( 4 serving size) instant chocolate pudding mix
- 1/2 c vegetable oil
- 4 eggs
- 1/2 c dark rum
- 1/2 c cold water
- 1 1/2 c cold milk
- 1 pkg. (4 serving size) instant chocolate pudding mix
- 1/4 c dark rum
- 1 envelope dream whipped topping mix
1Preheat oven to 350 degrees F. 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 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 cooling on racks. Split layers in half
horizontally. Stack. Spread 1 cup filling 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.