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
Transcribed cooking instructions as an idea can be tracked way back into distant history, at least as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early recipes were just very simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of tablets in ancient Sumerian describing 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 tried it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient Romans used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley. In the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, including coriander, basil and rosemary. These new foods and spices caused an eruption in recipe publications, many of which still exist in private collections. When we get to the 1900s, cookery publications were in great demand, as a result of better eduction, people having more leisure time and having more money. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Barcardi Rum Chocolate Cake recipe.
