Recipe for Italian Rum Pastry Cake


    Italian Rum Pastry Cake

    1 (18.25 ounce) box cake mix
    1 small box regular chocolate pudding mix
    1 small box regular vanilla pudding mix
    Dark rum or Myers fruit rum
    Whipping cream
    Vanilla extract
    Granulated sugar
    Maraschino cherries (optional)
    Chocolate sprinkles or finely chopped nuts

    Bake the cake in two layers. Prepare COOKED pudding using whole milk.

    After the cake has cooled, cut each layer in half. Soak the inside of the layers with rum, but do not over-soak.

    When the pudding is cool, add the chocolate to one layer and the vanilla to the other layer. To fill the middle of the four layers, use whipped cream made with vanilla extract and granulated sugar. You can also add drained, halved maraschino cherries to the middle layer, if desired.

    Use whipped cream to cover the top and sides of the cake. Decorate with pastry flowers or candied flowers, if desired. Decorate with chocolate sprinkles or nuts, if desired.

    NOTE: While preparing each layer, keep all ingredients and cake layers not being used in the refrigerator, taking them from the refrigerator as you need to work with them.