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BAKE A WHITE CAKE YOUR CHOICE: IN 2 8-INCH ROUND CAKE PAN
1 jar(s)raspberry preserves
1 largepackage vanilla instant pudding
2 2/3 cmilk
1 smalltub cool whip
1small bag chopped nuts your choice
How to Make RASPBERRY RUM CAKE
- Bake white cake of your choice in 2 8-inch round pans, that you have greased and floured. When cool remove from pans and split each round in half to make four slices. Sprinkle with some rum BUT NOT FROM THE 1/3 CUP called for IN INGREDIENTS.
- Then spread raspberry jam as well as you can over each slice. But not on top layer.
- Mix pudding with milk and rum. Then spread pudding mixture on each three layers, again leaving top of cake untouched. Stack all four layers together and top with cool whip. sprinkle nuts of your choice on top of cake. Keep unused cake in refrigerator.