1 package chocolate cake mix
1 package chocolate pudding mix instant (4 se, rvings)
4 eggs
1/2 cup dark bacardi
1/2 cup cold water
1/2 cup oil
1 1/2 cup cold milk
1/2 cup dark bacardi
1 package chocolate pudding mix instant (4 se, rvings)
1 package dream whip (single envelope)
Directions
Heat Oven to 350F. 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.
This recipe was from a Bacardi bottle in the 1970's. I think it's too
much rum, but then I am not a rum drinker. DO NOT SERVE TO CHILDREN!
Typed for you by: Joan Mershon
Servings: 999 servings
Bacardi Chocolate Rum Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into antiquity, in truth as far back as the Egyptians, and possibly even further. Having said that, generally, these ancient cook books were just simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, main course and afters, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times used many spices and herbs, including many that are still in use today such as thyme, rue and dill. Closer to modern times, there were two books from the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that appears on menues today, but instead recipes for the types of meals eaten by the rich people of the period. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an increase in manuscripts on cookery, some of which are now in private libraries. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Bacardi Chocolate Rum Cake recipe.
