CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy, Eggs |
|
Alcohol, Frostings, Layer cakes, Cake mix |
10 |
Servings |
INGREDIENTS
1 |
pk |
White cake mix |
1 |
sm |
Coconut Cream Instant Pudding |
4 |
|
Eggs |
1/4 |
c |
Water |
1/3 |
c |
Barcardi Dark Rum |
1/4 |
c |
Wesson oil |
1 |
c |
Flaked coconut |
8 |
oz |
Crushed pineapple in juice |
1 |
sm |
Coconut cream instant Pudding |
1/3 |
c |
Barcardi Bark Rum |
9 |
oz |
Cool Whip; thawed |
INSTRUCTIONS
CAKE
FROSTING
Blend all ingredients except coconut in large mixer bowl. Beat 4
minutes at medium speed of electric mixer. Pour into two greased and
floured 9" layer pans. Bake at 350~ for 25-30 minutes or until cake
springs back when lightly pressed. Do not underbake. Cool in pan for
15 minutes; remove and cool on racks. Fill and frost; sprinkle with
coconut. Chill. Refrigerate leftover cake.
FROSTING: Combine all ingredients except whipped topping in a bowl;
beat until well blended. Fold in thawed whipped topping.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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