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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Me being the Barcardi lover that I am, had to try this! What a Bombshell!! yum! Ingredients:
1 pack chocolate cake mix |
1 pack chocolate instant pudding |
4 eggs |
1/2 c barcardi dark rum |
1/4 c cold water |
1/2 c oil |
1/2 peacans |
filling |
1 1/2 cup of cold milk |
1/4 c barcardi dark rum |
1 pk chocolate instant pudding |
Directions:
1. 1. Preheat oven at 350 degree.
2. Grease and flour two 9 inch layer cake pans. Combine all cake ingredients together in a large bowl.
3. Blend well, then beat at medium mixer speed for 2 min. Turn into prepared pans.
4. Bake for 30 min. or until cake tastes done.DO NOT underbake. Cool in pans for 10 minutes.
5. Remove from pans, finish cooling on racks.
6. Split layers in half horizontally. (Spread 1 cup filling between each layer and over top of cake).
7. Filling: Combine Milk, Rum, pudding mix topping mix in deep narrow bowl. Blend well at high speed for 4 mintues, until light and fluffy.
8. Stack.
9. Keep cake chilled. Serve cold.
10. Optional.
11. Garnish with chocolate curl
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