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. Joan "moresoulful recepies" 'The will of God will never take you where the Grace of God will not keep you ~Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
