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Chocolate Rum Filled Cake Recipe

1 - 18.25 oz box
1 - 4 oz
4 large
1/2 c.
1/2 c.
1/2 c.

1 c.
4 TB
1 - 4 oz pkg.
1 - 8 oz container
Chocolate cake mix
Chocolate instant pudding
Vegetable oil
Nonstick pan spray

Chocolate instant pudding
Whipped topping thawed

Oven Temp ~ 350°
Recipe Bake Time ~ 30 - 35 minutes
Pan Type ~2 - 9" round cake pans

Preheat Oven,

In a large mixing bowl combine the cake mix, instant pudding, eggs, rum, water and oil. Mix well with electric mixer. Pour into prepared pans and bake for the allotted time or until toothpick inserted in the middle comes out clean.
Remove from pan and place on wire rack, cool completely. In a medium bowl combine the milk, rum and instant pudding. Beat with wire whip for 2 minutes. Fold in the whipped topping.

Cut cake layers in half and fill each layer with filling and finish by spreading the remainder on the top of cake.
Refrigerate until ready to serve and refrigerate leftovers.

Chocolate rum filled cake recipe serves 12.


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Chocolate Rum Filled Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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