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Heat Oven to 350F. Grease and flour 2 9" cake pans. Combine first 6 ingredients in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared cake pans. Bake for 30 mintues, or until done. Set aside to cool completly before frosting. In chilled bowl, mix remaining 4 ingredients. Mix well, then beat on high speed (whip cream) until light and fluffy. Cut each layer horizontally and frost.
This recipe was from a Bacardi bottle in the 1970's. I think it's too much rum, but then I am not a rum drinker. DO NOT SERVE TO CHILDREN!
Your Bacardi Chocolate Rum Cake is ready. Buon appetito!
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