Ingredients
- 4 eggs
- 2 layer-size
- 1 jell-o chocolate instant pud -ding mix
- 1 jell-o chocolate instant pud
- 1 dream whip topping mix
- 350 ml milk (cold)
- 180 gr bacardi dark rum
- 120 ml wesson oil
- 60 gr slivered almonds
- 60 ml water (cold)
- 1 package chocolate cake mix
Fat grams per serving: Approx. Cook Time: 30mn Preheat oven 180ºC . Grease and flour 2 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium 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 horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light anf fluffy. Makes 4 cups.
