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
Written cooking instructions as a concept can be found way back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient records were just very basic pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Romans used many herbs, including a few that will be familiar to modern chefs like bay, rue and dill. In the 15th century, people returning from the crusades brought us many spices and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe manuscripts, some of which are now in private collections. By the arrival of the twentieth century, cookery publications are in great demand, mostly due to increased literacy, people having more free time and having more disposable income. The introduction of television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Bacardi Rum Chocolate Cake recipe.
