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
Food historians have tracked the existance of recipes way back into the far past, in truth as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these old cookbooks were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language describing 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 those who drank it feel `exhilarated, wonderful and blissful`. As we move on, there were two books from the fourteenth century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the upper classes of that time. During the following few hundred years, the rich and powerful families of the West tried to offer the best banquets, and consequentially the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are starting to become popular due to better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Barcardi Rum Chocolate Cake recipe.
