BACARDI CHOCOLATE RUM CAKE
Serves: 8
BACARDI CHOCOLATE RUM CAKE
Ready in: 45 MinTotal time: 45 Min
This recipe was from a Bacardi bottle in the 1970s. Fabulous! FYI, the alcohol does not cook out of this cake; Serve to adults only.
Ingredients
For the Cake:
- 1 package Chocolate cake mix
- 1 package Instant Chocolate pudding mix
- 4 Eggs
- 1/2 cup Dark Bacardi
- 1/2 cup Cold water
- 1/2 cup Vegetable Oil
- For the Frosting:
- 1 1/2 cups Heavy Whipping Cream
- 1/2 cup Dark Bacardi
- 1 package Instant Chocolate Pudding mix
Instructions
- Preheat the oven to 350°F. Grease and flour 2 9-inch cake pans.
- Combine the chocolate cake mix, pudding mix, eggs, Bacardi, water, and oil in the bowl of an electric mixer. Beat on medium speed for 2 minutes. Pour the batter into the prepared cake pans. Bake for 30 minutes or until a cake tester comes out clean. Set the cakes on racks to cool completely before frosting. In a chilled bowl, beat the frosting ingredients quickly until light and fluffy.
- Place one layer on a cake stand or serving plate and spread frosting in a 1/2-inch layer on top of the cake. Top with the remaining cake layer, then frost the sides and top of the cake with the remaining frosting. Makes a 2-Layer Cake