---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Barcardi Rum Chocolate Cake
  Categories: Beverages, Chocolate, Cakes/choc.
       Yield: 10 servings
  
 ------------------------------------CAKE------------------------------------
       1 pk Chocolate cake mix                1/4 c  Cold water
       1 pk Chocolate Instant Pudding..       1/2 c  Oil
       4 x  Eggs                              1/2 c  Slivered almonds, optional
     1/2 c  Barcardi Dark Rum             
 
 ----------------------------------FILLING----------------------------------
   1 1/2 c  Cold milk                           1 pk Chocolate Instant Pudding
     1/4 c  Barcardi Dark Rum                        Envelope Dream Whip Topping
  
   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.
  
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