1 package chocolate cake mix ( 2 laye, r size)
1 jell-o chocolate instant pud ding m, ix (4 serving)
4 eggs
1/2 cup bacardi dark rum
1/4 cup cold water
1/2 cup wesson oil
1/2 cup slivered almonds, optional
1 filling
1 1/2 cup cold milk
1/4 cup bacardi dark rum
1 jell-o chocolate instant pud ding m, ix (4 serving)
1 dream whip topping mix
Directions
Fat grams per serving: Approx. Cook Time: 30mn
Preheat oven 350F. Grease and flour 2 - 9 inch layer cake pans.
Combine all cake ingredients together in a large bowl. Blend well,
then beat at medium speed for 2 minutes. Turn into prepared pans/
Bake for 30 minutes or until cake tests done. Do not underbake. Cool
in pans for 10 minutes. Remove from pans, finish cooling on racks.
Split layers horzontally. Spread one cup filling between each layer
and over top of cake. Stack. Keep cake well chilled. Serve cold.
Filling: Combine milk, rum, pudding mix and topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light anf
fluffy. Makes 4 cups.
Servings: 1 servings
Bacardi Rum Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We are able to follow the history of written recipes back into the distant past, certainly as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, mostly, these early cook books were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which show the baking 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. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also informs us how the ancient cooks made use of a wide range of spices, including some that we all recognise for example thyme, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes caused a surge in manuscripts on food, the majority of which are now in private cookery archives. By the time we get to the 1900s, recipe publications were highly popular mostly due to higher levels of literacy, leisure time and having more money. The arrival of television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Bacardi Rum Chocolate Cake recipe.
