Best Bacardi Double Chocolate Rum Cake Recipes

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CHOCOLATE BACARDI RUM CAKE



Chocolate Bacardi rum cake image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 1h

Number Of Ingredients 11

18-1/2 ounces (1 package) chocolate cake mix
1 package (4-serving size) Jell-O chocolate instant pudding and pie filling
4 eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup Wesson oil
1/2 Cup slivered almonds (optional)
1-1/2 cups cold milk
1/2 cup Bacardi dark rum (80 proof)
1 package (4-serving size) Jell-O chocolate instant pudding and pie filling
1 envelope Dream Whip whipped topping mix

Steps:

  • Preheat oven to 350 (F).
  • 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 2 minutes.
  • Turn into prepared pans.
  • Bake 30 minutes or until cake tests done. Do not underbake.
  • Cool in pans 10 minutes.
  • Remove from pans, finish cooling on racks.
  • For 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).
  • Split layers in half horizontally.
  • Stack. Spread 1 cup filling between each layer and over top of cake.
  • Keep cake chilled and serve cold.

Nutrition Facts : Calories 464 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

BACARDI DOUBLE-CHOCOLATE RUM CAKE



Bacardi Double-Chocolate Rum Cake image

Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored square
4 eggs

Steps:

  • Preheat oven to 350°F.
  • Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
  • Using an electric mixer, beat at low speed until moistened.
  • Beat at medium speed for 2 minutes.
  • Stir in 1 cup of chocolate pieces.
  • Pour batter into a greased 12-cup Bundt pan.
  • Bake 50 to 60 minutes or until cake tests done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool on a wire rack.
  • Heat raspberry preserves and remaining 1/2 cup of rum.
  • Strain through a sieve to remove seeds.
  • Place cake on a serving platter.
  • Prick surface of cake with a fork.
  • Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
  • Repeat until all the glaze has been absorbed.
  • Combine remaining 1 cup of chocolate pieces and shortening.
  • Microwave on high for 1 minute or until melted. Stir until smooth.
  • Spoon chocolate icing over cake. Let stand 10 minutes.
  • Combine vanilla baking bar and 1 tsp water.
  • Microwave on high for 30 seconds or until melted.
  • Drizzle on top of icing.

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