PINEAPPLE RUM TORTE CAKE
Read more about it at www.cooks.com/rec/view/0,176,146160-226194,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
1 pkg. yellow cake mix
3 eggs
1 c. rum
1/2 c. water
1/3 c. oil
7 oz. angel flake coconut
20 oz. can crushed pineapple
6 serving size Jello vanilla instant pudding & pie filling
12 oz. Cool Whip, thawed
Combine mix, eggs, 1/2-3/4 cup rum, water and oil; beat. Stir in 2/3 cup
coconut. Bake at 350 degrees for 30 minutes. Drain pineapple (reserve
1/3-1/2 cup liquid). Combine pudding mix, 3/4 cup pineapple juice and
remaining rum. Stir. Fold in whipped topping. Cut cooled layers in half.
Put topping and 1/4 of remaining pineapple on each layer, frost top and
sides with remaining topping. Cover with coconut. Refrigerate.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
