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Italian Rum Cake Recipe

1st July 2008

Ingredients

  • Italian Rum Cake2 - 3 1/2 oz. pkg. Instant vanilla pudding
  • 2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
  • 7 cups milk
  • 2 tsp. rum extract
  • 1 1lb Pound Cake
  • 1 8 oz container of Cool whip

Directions

  • Line bottom of 13 X 9 X 2 pan with cake sliced ΒΌ in. thick.
  • Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
  • Let pudding set 5 min., then pour over cake.
  • Put another layer cake.
  • Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
  • Let pudding set 5 min., then pour over cake.
  • Top with cool whip.
  • Let set overnight.
  • Keep refrigerated.

Rita

This entry was posted on Tuesday, July 1st, 2008 at 5:00 pm and is filed under Dessert Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Italian Rum Cake Recipe”

  1. Best recipes from around the web » Italian Rum Cake Recipe Says:
    July 2nd, 2008 at 10:23 am

    [...] Rita wrote a fantastic post today on “Italian Rum Cake Recipe”Here’s ONLY a quick extractIngredients. 2 - 3 1/2 oz. pkg. Instant vanilla pudding; 2 - 3 1/2 oz. pkg. Instant dark and sweet pudding; 7 cups milk; 2 tsp. rum extract; 1 1lb Pound Cake; 1 8 oz container of Cool whip. Directions … [...]

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