Instant coconut cream or vanilla pudding mix (4 ser)
1/3
Cu Dark rum
1
ct
Frozen whipped topping (9oz) thawed
INSTRUCTIONS
FROSTING
Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable
oil in a large bowl of electric mixer. Beat 4 minutes at medium speed.
Stir in coconut. Pour into 2 greased and floured 9-inch cake pans.
Bake 25 to 30 minutes at 350 degrees F, until cake test done. Cool in
pan 15 minutes, then remove from pans and cool completely on wire rack.
Make frosting: Combine pineapple with juice, pudding mix and rum until well
blended. Fold in whipped topping. Fill and frost cake, Sprinkle with
coconut. Chill thoroughly before serving. Nutritional info per
serving: 447 cal; 5g pro, 59g carb, 19g fat(37%), .9g fiber, 71mg chol,
402mg sodium Source: Bacardi Rum Miami Herald, 11/2/95
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 07:59:57 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”
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