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
Food historians have found proof that recipes existed way back into antiquity, in fact as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few you will know for example basil, rue and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices caused an outbreak in publications on food, many of which still exist in private libraries. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and consequentially the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, cookery books were greatly in demand mostly as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Bacardi Rum Chocolate Cake recipe.
