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Ingredientes
- 1/3 c. dark rum (I use light)
- 1 pkg. (4-serving size) Jello coconut cream flavor instant pudding
- 1/4 c. oil
- 1 pkg. (2-layer size) white or possibly yellow cake mix
- 4 Large eggs
- 1/2 c. water
Direcciones
- Blend all ingredients in large mixing bowl. Beat 4 min at medium speed. Pour into 2 greased and floured 8 or possibly 9 inch layer pans. (I use a bundt pan.) Bake at 350 degrees for 25 to 30 min, till cake springs back when lightly pressed. Don't UNDER-BAKE. Cold in pan 15 min; remove and cold on racks. Fill and frost; sprinkle with coconut (if you like). Chill. Chill leftover cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 165 | 71% |
| Total Fat 18.52g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 208mg | 69% |
| Sodium 70mg | 3% |
| Potassium 66mg | 2% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 6.2g | 10% |
