Cake and Cupcake Recipes

Chocolate Rum Cake

Servings: 10-12

Cake:
1 (18.25 ounce) box dark chocolate cake mix
1 small box Jell-O Chocolate Instant Pudding and Pie Filling
4 large eggs
1/2 cup dark rum
1/2 cup cold water
1/2 cup vegetable oil

Filling and Frosting:
1 1/2 cup cold milk *
1/4 cup dark rum
1 small box Jell-O Chocolate Instant Pudding and Pie Filling
1 envelope Dream Whip Whipped Topping Mix, or
1 (12 ounce) container frozen whipped topping, thawed

NOTE: If using thawed frozen whipped topping, leave out the milk for the filling and frosting.

Optional Garnish:
Chocolate curls or slivered almonds

Heat oven to 350 degrees F.

Cake: Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in a 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 under-bake. Cool in pans for 10 minutes. Remove from pans and finish cooling on racks. Split layers in half horizontally.

Filling: Combine milk, rum, pudding mix and topping mix into a deep bowl. Blend well at high speed for 4 minutes until light and fluffy.

Makes 4 cups.

Assemble: Spread 1 cup filling between each cake layer and over the top of the cake. Keep cake chilled. Serve cold.