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  • CAKE
  • 1 pkt chocolate cake mix (18 1/2 oz)
  • 1 pkt chocolate instant pudding (4 serving size)
  • 4 x Large eggs
  • 1/2 c. dark rum
  • 1/2 c. cool water
  • 1/2 c. oil
  • 1/2 c. slivered almonds optional FILLING
  • 1 1/2 c. cool lowfat milk
  • 1/2 c. dark rum
  • 1 pkt chocolate instant pudding (4 serving size)
  • 1 env whipped topping mix


  1. FOR CAKE: Preheat oven to 350F. Grease and flour two 9" layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed 2 min. Turn into prepared pans. Bake 30 min or possibly till cake tests done. Don't underbake. Cold in pans 10 min. Remove from pans, finish cooking on racks. Split layers in half horizontally. Stack. Spread 1 c. filling (see below) between each layer and over top of cake. Keep cake chilled. Serve cool.
  2. FOR FILLING: Combine lowfat milk, rum, pudding mix, and topping fold in deep narrow-bottom bowl. Blend well at high speed for 4 min, till light and fluffy.
  3. Makes 4 c..
  4. Option: Garnish with chocolate curls.
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