Chocolate Bacardi rum cake

Name: Chocolate Bacardi rum cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Ingredients: 18-1/2 ounces (1 package) chocolate cake mix; 1 package (4-serving size) Jell-O chocolate instant pudding and pie filling; 4 eggs; 1/2 cup Bacardi dark rum (80 proof); 1/2 cup cold water; 1/2 cup Wesson oil; 1/2 Cup slivered almonds (optional); 1-1/2 cups cold milk; 1/2 cup Bacardi dark rum (80 proof); 1 package (4-serving size) Jell-O chocolate instant pudding and pie filling; 1 envelope Dream Whip whipped topping mix

1970s, Vintage advertisements, Vintage dessert recipes

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

From the ’70s, here’s a retro recipe for Chocolate Bacardi rum cake — a chocolatey partner to the famous Bacardi rum cake — but rich with a choco-rum flavored cake and frosting.

Bacardi chocolate rum cake: The original vintage recipe from 1977

Devilish. Bacardi rum, the mixable one. Made in Puerto Rico.

Chocolate Bacardi rum cake

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Ingredients

18-1/2 ounces (1 package) chocolate cake mix
1 package (4-serving size) Jell-O chocolate instant pudding and pie filling
4 eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup Wesson oil
1/2 Cup slivered almonds (optional)
1-1/2 cups cold milk
1/2 cup Bacardi dark rum (80 proof)
1 package (4-serving size) Jell-O chocolate instant pudding and pie filling
1 envelope Dream Whip whipped topping mix

Instructions

Preheat oven to 350 (F).
Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
Blend well, then beat at medium mixer speed 2 minutes.
Turn into prepared pans.
Bake 30 minutes or until cake tests done. Do not underbake.
Cool in pans 10 minutes.
Remove from pans, finish cooling on racks.
For 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).
Split layers in half horizontally.
Stack. Spread 1 cup filling between each layer and over top of cake.
Keep cake chilled and serve cold.

Notes

Optional: garnish with chocolate curls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 594mgCarbohydrates: 65gFiber: 2gSugar: 32gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE

The famous Bacardi rum cake recipe

MORE: See other delectable chocolate cake recipes here!

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!