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    Chocolate Rum Cake

    Source of Recipe


    List of Ingredients

    1 pk Chocolate cake mix
    1 pk Chocolate Instant Pudding
    4-serving size
    4 x Eggs
    1/2 c Dark Rum
    1/4 c Cold water
    1/2 c Oil
    1/2 c Slivered almonds or nuts
    1 1/2 c Cold milk
    1/4 c Dark Rum
    1 pk Chocolate Instant Pudding
    Envelope Dream Whip Topping


    Preheat oven to 350F. Grease and flour two 9-in layer cake pans.

    Combine chocolate cake mix, instant pudding, eggs, rum, cold water, oil, and nuts 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.

    For the Filling:
    Combine milk, rum, pudding mix and dream whip topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

    Optional: Garnish with chocolate curls.




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