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Rum Chocolate Cake
Yield: 10 Servings

1 pk chocolate cake mix
1 pk chocolate instant pudding, 4-serving size
4 extra large eggs
1/2 cup Barcardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds or nuts

1 1/2 cup cold milk
1/4 cup Barcardi dark rum
1 pk chocolate instant pudding
envelope Dream Whip topping

Preheat oven to 350F. 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 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. Optional: Garnish with chocolate curls. Filling:
Combine milk, rum, pudding mix and topping mix in deep narrow-bottom
bowl. Blend well at high speed for 4 minutes, until light and
fluffy. Makes 4 cups.


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