===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 06-07-38 (40 19)             Number: 398
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Rum Cake #3                    Conf: (37) Home Cooki
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    ****************************************
    ***** Bacardi Rum Pina Colada Cake *****
    ****************************************

    Categories: Cake            Dessert         Liquor

    Calories     per serving:             Number of Servings:   0
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1              White Cake Mix (2 layer size)
       1              Coconut Cream or Vanilla instant pudding (4 serv)
       1              eggs
       1/4      cup   water
       1/4      cup   Wesson Oil
       1        cup   flaked coconut
       1/3      cup   Bacardi Dark Rum
                      Frosting
       1              Coconut Cream or Vanilla Instant pudding (4 serv)
       1/3      cup   Bacardi Dark Rum
       1        8oz   can crushed pineapple (in juice)
       1        9 oz  Container frozen whipped topping, thawed

    DIRECTIONS  ------------------------------------------------------------

    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 -inch layer cake pans.  Bake at 350F for 25 -30 minutes or
    until cake springs  back when lightly pressed.  Do not underbake. Cool
    in pans for 15 minutes; remove and coll 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.

    *** Recipe Via Compu-Chef (tm) ***