Chocolate Rum Cake

Servings: 10 to 12; 4 cups filling

Ingredients

Cake

• 1 (18.25 ounce) box dark chocolate cake mix*
• 1 small box Jell-O Chocolate Instant Pudding and Pie Filling
• 4 large eggs
• 1/2 cup dark rum
• 1/2 cup cold water
• 1/2 cup vegetable oil

Filling and Frosting

• 1 1/2 cups cold milk**
• 1/4 cup dark rum
• 1 small box Jell-O Chocolate Instant Pudding and Pie Filling
• 1 envelope Dream Whip Whipped Topping Mix, or 1 (12 ounce) container frozen whipped topping, thawed*

Optional Garnish

• Chocolate curls or slivered almonds

Instructions

1. Heat oven to 350 degrees F.

Cake

1. Grease and flour*** two 9-inch layer cake pans.
2. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium mixer speed for 2 minutes.
3. Turn into prepared pans.
4. Bake for 30 minutes or until cake tests done. Do not under-bake.
5. Cool in pans for 10 minutes.
6. Remove from pans and finish cooling on racks.
7. Split layers in half horizontally.

Filling and Frosting

1. Combine milk, rum, pudding mix and topping mix into a deep bowl. Blend well at high speed for 4 minutes until light and fluffy.

Assembly

1. Spread 1 cup filling between each cake layer and over the top of the cake.
2. Keep cake chilled.
3. Serve cold.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** If using thawed frozen whipped topping, leave out the milk for the filling and frosting.

*** For best results, use our Pan Release!