---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bacardi Rum Chocolate Cake
  Categories: Cakes, Beverages, Chocolate
       Yield: 10 servings
  
            Cake:
       1 pk Chocolate cake mix
     1/4 c  Water; cold
       1 sm Chocolate instant pudding
     1/2 c  Oil
       4    Eggs
     1/2 c  Slivered almonds (opt)
     1/2 c  Barcardi dark rum
            Filling:
   1 1/2 c  Milk; cold
       1 sm Chocolate instant pudding
     1/4 c  Barcardi dark rum
       1    Dream whip topping
  
   Preheat oven to 350~. Grease and flour two 9″ 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.
  
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