CAKE
1 package chocolate cake mix
1 package chocolate instant pudding
1 4-serving size
4 eggs
1/2 cup barcardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds or nuts
FILLING
1 1/2 cup cold milk
1/4 cup barcardi dark rum
1 package chocolate instant pudding
1 envelope dream whip topping
Directions
Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl. Blend well, then
beat at medium mixer 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 in half horizontally. Spread 1 cup filling between each
layer and over top of cake. Stack. Keep cake chilled. Serve cold.
Optional: Garnish with chocolate curls. Filling: Combine milk, rum,
pudding mix and topping mix in deep narrow-bottom bowl. Blend well at
high speed for 4 minutes, until light and fluffy. Makes 4 cups.
Servings: 10 servings
Barcardi Rum Chocolate 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 history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of clay tablets in Sumerian 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 having made drinkers feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the ancient chefs were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens like bay, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an eruption in manuscripts on cookery, some of which are kept safe in private libraries. By the time we get to the 1900s, cookery publications are in great demand, as a result of more people being able to read, people having increased leisure time and disposable income. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Barcardi Rum Chocolate Cake recipe.
