Chocolate Rum Cake

This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.

Chocolate Rum Cake

INGREDIENTS:

• 18 1/2 oz. chocolate cake mix
• 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
• 4 eggs
• 1/2 cup Bacardi dark rum (80 proof)
• 1/2 cup cold water
• 1/2 cup canola oil
• 1/2 cup slivered almonds (optional)

Filling:

• 1 1/2 cups cold milk
• 1/2 cup Bacardi dark rum (80 proof)
• 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
• 1 envelope Dream Whip Whipped Topping Mix

DIRECTIONS:

1. Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
2. Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
3. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
4. Remove from pans, finish cooling on racks.
5. Split layers in half horizontally. Stack.
6. For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
7. Spread 1 cup filling between each layer and over top of cake.
8. Keep cake chilled. Serve cold.

Recipe from Bacardi Rum about 1977