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New Bacardi Chocolate Rum Cake, Devilish Recipe

Recipe Ingredients

1 (18 1/2 oz.) pkg. chocolate cake mix
1 pkg. (4 serving size) chocolate instant pudding and pie filling
4 eggs
1/2 c. Bacardi dark rum (80 proof)
1/2 c. cold water
1/2 c. oil
1/2 c. slivered almonds (optional)
FILLING:
1 1/2 c. cold milk
1/2 c. Bacardi dark rum (80 proof)
1 pkg. (4 serving size) chocolate instant pudding and pie filling
1 env. whipped topping mix

Cooking Directions

Preheat oven to 350 degrees. Grease and flour two 9 inch layer cake pans. Combine all cake ingredients together in 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 UNDERCOOK. Cool in pans 10 minutes.
Remove from pans, finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls.

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