BACARDI PINA COLADA PUDDING CAKE
1/3 cup dark rum 1 package (4 ounce) Jello coconut/cream flavored Instant Pudding and Pie filling 1 package (2 layer size) white cake mix 4 eggs 1/2 cup water 1/4 cup oil 1 cup flaked coconut Blend all the ingredients except the coconut in a large bowl. Mix for 4 minutes at medium speed. Pour into 2 greased and floured 9 inch layer cake pans. Bake at 350° for 25-30 minutes. Pina Colada frosting: Combine one 8 ounce can crushed pineapple (plus the juice) and one package Jello coconut/cream Instant Pudding and Pie filling 1/3 cup dark rum Beat until well blended. Fold in one (9 ounce) carton of whipped topping. Frost the cake. Sprinkle with coconut. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
