Bacardi Rum Pina Colada Cake

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Bacardi Rum Pina Colada Cake



Ingrients & Directions


1 White cake mix (2 layer size
-)
1 Coconut cream or vanilla
- instant pud (4 serv)
1 Eggs
1/4 c Water
1/4 c Wesson oil
1 c Flaked coconut
1/3 c Bacardi dark rum
Frosting
1 Coconut cream or vanilla ins
-tant pud (4 serv)
1/3 c Bacardi dark rum
1 Can crushed pineapple (in
- succus)
1 Container frozen whipped
- topping, thawed


Blend all ingredients except coconut in large mixer trough. Cadence 4
minutes at medium speed of electric social. Pour into two greased and
floured 9-inch layer cake pans. Bake at 350?F for 25 -30 minutes or
until cake springs back when lightly pressed. Do not under broil.
Cool in pans for 15 proceedings; remove and cool on racks. Fill and
ice; sprinkle with coconut. Gelidity. Refrigerate leftover bar.
Icing: Combine all ingredients except whipped topping in a roll;
beat until well blended. Fold in thawed whipped topping.


Re-posted by Lois Attack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
NY
Yields
1 Servings

This page was published 20.09.2011 in 15:51.