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How To make Barcardi Rum Chocolate Cake
CAKE:
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding
4-serving size
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts
FILLING:
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
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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Chocolate Rum Cake Recipe:
1 Box Chocolate Cake
1 Box Chocolate Pudding
3 Eggs
1/2 C Water
1/2 C Oil
1/2 C Rum
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1 Stick Unsalted Butter
1/3 C Rum
1 C Water (or milk)
1/2 C Sugar
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Sweet Potato Casserole:
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Tropical Snowbank Cake
Bacardi Rum, Coconut Cream, and White Chocolate Liqueur combine to make an epic drink-inspired cake! Recipe's up on IntensiveCakeUnit.com!
Bacardi Rum Cake on the Traeger Grill
Hi y'all, I filmed my first cooking video on YouTube this Thanksgiving and I finally had some time to edit and share right before Christmas so you have time to try it too!
The Barcardi Rum Cake is my all time favorite holiday desssert that's sure to please your guest and travels easy. I hope you enjoy this one and I hope to be able to share more of my kitchen with you soon.
Please like, comment and let me know what your thoughts are!
Needed:
Bundt Cake Pan
Ingredients
Cake:
1 cup pecan pieces
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix.
Glaze:
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup Bacardi Gold Rum
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How to make a Bacardi Rum Cake
• CAKE:
• 1 cup chopped pecans
• 1 yellow cake mix moist-type
• 3 eggs
• 1/2 cup cold water
• 1/3 cup Wesson oil
• 1/2 cup Bacardi dark rum
• GLAZE:
• 1/4 pound butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum
Directions
Preheat oven to 325 degrees F. Grease and flour a 10 tube or 12 Bundt pan. Sprinkle nuts over bottom of pan.
In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well.
Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
Cool in pan on wire rack 10 minutes and prepare glaze while it is cooling. After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it is poured.) Then prick cake top all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over. At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake.
GLAZE:
Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optionally decorate border with sugar frosting or whipped cream.