Bacardi Chocolate Rum Cake Recipe

Ingredients

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 possible to trace the history of meal recipes way back into ancient history, in fact as far into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of stone tablets in Sumerian which recount 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 exhilarated.

Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef informs us how the early Romans were skilled in the use of many herbs and spices, including many that are still in use today for example basil, mint and asafoetida.

During the following few hundred years, the rich families of Europe strove to serve up the best banquets, and because of this cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group.

By the time we get to the 1900s, cooking publications are greatly in demand due to higher levels of literacy, people having more free time and disposable income.

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We hope you enjoy this Bacardi Chocolate Rum Cake recipe.

 


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