Bacardi Chocolate Rum Cake
Submitted by jodeenmarie
Bacardi Chocolate Rum Cake starts with a chocolate cake mix spiked with dark rum and chocolate pudding mix, then gets split and frosted with a boozy chocolate whipped cream. Rich, moist, and dangerously easy to make.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
60 minIf you want a cake that hits like a cocktail and eats like a dream, this is it.
A chocolate cake mix gets supercharged with instant chocolate pudding and a generous pour of dark rum, baking up incredibly moist and dense with a deep cocoa flavor you won’t believe came from a box.
The frosting is where things get really fun: another round of chocolate pudding mix whipped with cold milk, more dark rum, and whipped topping until light and fluffy.
Split each layer horizontally and frost between all four layers for a towering, boozy showpiece.
Kitchen Tips
- Beat the batter for a full two minutes after combining. The pudding mix needs time to hydrate and thicken, which is what makes the cake so moist.
- Cool the layers completely before splitting and frosting. Warm cake crumbles and melts the whipped frosting on contact.
- Use a long serrated knife to split each layer horizontally. Slow, steady sawing beats trying to cut in one pass.
- Keep the frosted cake refrigerated. The whipped cream frosting softens quickly at room temperature.
Ingredients
Directions
Heat Oven to 350℉ (180℃). Grease and flour 2 9” cake pans.
Combine first 6 ingredients in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared cake pans. Bake for 30 mintues, or until done. Set aside to cool completly before frosting.
In chilled bowl, mix remaining 4 ingredients. Mix well, then beat on high speed (whip cream) until light and fluffy. Cut each layer horizontally and frost.
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