I am looking for a Bacardi Cake recipe with cream filling.?

Answer 1

Here's another choice for you.
ENJOY!!!

Barcardi Rum Chocolate Cake
Yield: 10 servings

----CAKE---
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding..
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds, optional

--FILLING-
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
Envelope Dream Whip Topping

Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl. Blend well, then
beat at medium mixer speed for 2 minutes. Turn into prepared pans.

Bake for 30 minutes or until cake tests done. Do not underbake. cool
in pans for 10 minutes. Remove from pans, finish cooling on racks.

Split layers in half horizontally. Spread 1 cup filling between each
layer and over top of cake. Stack. Keep cake chilled. Serve cold.

Optional: Garnish with chocolate curls. Filling: Combine milk, rum,
pudding mix and topping mix in deep narrow-bottom bowl. Blend well at
high speed for 4 minutes, until light and fluffy. Makes 4 cups.


***OOPS !!! HOLD THE PHONE, I ALMOST FORGOT THIS RECIPE THAT IS TERRIFFIC:

Momma’s Famous Rum Cake

For the Cake:

1¼ cup cake flour
1 ½ cups sugar
5 eggs, separated
HINT: (you can substitute all of the above with 1 box of yellow cake mix)
1 teaspoon pure vanilla
1 tablespoon fresh lemon zest
½ cup white Bacardi Rum
¼ cup Kahlua

1 cup whipped cream
¼ cup powdered sugar
1 teaspoon pure vanilla

Directions:

With a hand mixer, beat egg yolks and sugar until lemon color. Add flour a little at a time, blending well. Add vanilla and lemon zest. Beat egg whites until stiff. With a spatula, gently fold egg whites into batter. Grease and flour a cake pan. (12”x9”x2”) Pour in batter and on 350 degrees. Bake for about 35-40 minutes until done. Let cool for about 30 minutes. On a large serving platter, turn cake over and carefully slice lengthwise into four even layers. Set aside three layers, leaving the fourth on the platter. If cake breaks, it can easily be put together.

Crèam Filling

4 egg yokes
4 tablespoons of flour
¼ cup sugar
2½ cups milk, scalded
1 teaspoon pure vanilla
2 tablespoons of butter
1 teaspoon fresh lemon zest
6 oz. Milk chocolate, cut in small pieces

Directions:

In a medium saucepan, over low heat, quickly whisk in egg yokes, flour, sugar, lemon zest and vanilla. Scald the milk. Gradually pour in the milk, stirring constantly, until mixture comes to a boil. Cook for 2-3 minutes, stirring constantly. Remove from heat, add butter and mix well.
While still hot, pour one cup of cream mixture into one bowl. In another bowl, add remainder of the cream mixture and 4 ounces of milk chocolate, stirring until melted. Occasionally stir mixture in both bowls to prevent skin from forming on top. (Reserve 2 ounces of milk chocolate to sprinkle over top of cake for decoration.) When cool, cover and refrigerate.

Putting cake together:

Starting with the bottom layer of the cake, (which is already on the platter) lightly brush ¼ cup rum on with a pastry brush. Cover layer with ½ of the cream filling. Add the second layer and using the pastry brush, gently paint cake with the Kahlua. Cover second layer with all of the chocolate cream mixture. Add third layer of cake. Paint the remaining rum over cake and top with the remainder of the cream filling. Add the final layer. Combine whipped cream, powdered sugar and vanilla and beat until stiff. Decorate the entire cake with whipped cream and finely grated or shaved chocolate. Serves 8.

Answer 2

Bacardi Rum Cake
From Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
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A Tried and True Recipe

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.

Answer 3

Why not just bake a simple lemon cake split the layer and fill with cream cheese frosting then dust the top with powdered sugar? This is what is sounds like from your description WE can do what we like with recipes and make them our own ,change them around to fit our preferences. likes and dislikes ,There are thousands of variations in baking and cooking in this particular version of lemon cale maybe someone thought the cream cheese frosting in the middle was enough and to frost the outside might be too much It sounds delicious!

Answer 4

Bacardi Double-Chocolate Rum Cake
Ingredients

1 box chocolate cake mix
1 pk (12-oz) semi-sweet chocolate
- chips
1 box (small) chocolate
-instant pudding, divided
1 c Bacardi black rum
1 c raspberry preserves; 10-12oz
3/4 c water
2 tb shortening
1/2 c oil
1 oz vanilla baking bar square
4 eggs

Instructions

Preheat oven to 350F. Combine cake mix , pudding, eggs, 1/2 cup of the rum,
water and oil in a large mixing bowl. Using an electric mixer, beat at low
speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of
chocolate pieces. Pour batter into a greased 12-cup Bundt pan.

Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes.
Remove from pan and cool on a wire rack. Heat raspberry preserves and
remaining 1/2 cup of rum. Strain through a sieve to remove seeds.

Place cake on a serving platter. Prick surface of cake with a fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 cup of chocolate pieces and shortening.

Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing. In the middle of the Bundt I fill with Chocolate Cool Whipped Topping. You might want to call your dentist for an appointment too.

Answer 5

I found a snazzy recipe here...

Answer 6

wow that sounds really good! If you find the recipe please let me know!!!

Answer 7

ITALIAN RUM CAKE

Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream.


1 Cake = 2 hours 1 hour prep

Italian Sponge Cake Pan di Spagna
5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups pastry flour, sifted
1 teaspoon vanilla
1/2 teaspoon grated fresh lemon rind (optional)

Italian Pastry Cream Pasticciera Cream
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter

Chocolate Pasticciera Cream
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
2 ounces baking chocolate, grated
1 tablespoon butter

Rum Syrup
1/4 cup dark rum or 1 tablespoon rum flavoring (light rum may be used in place of dark)
1/3 cup water
1/2 cup sugar

Corn Syrup Method
2 cups heavy cream
1/2-1 teaspoon vanilla
2 teaspoons light corn syrup

Gelatin Method
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla
1-2 tablespoon sugar

Italian Sponge Cake (Pan di Spagna): Place egg yolks and sugar in a mixing bowl and beat until lemon colored. Add flour, a little at a time, blending it in well. Add vanilla and lemon rind (if using it).
Beat egg whites until stiff but not dry and fold into cake mixture.
Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9inch layer pans). Pour cake batter into prepared pan(s) and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean. Remove cake from oven and turn out (of pan) onto a cake rack to cool completely. Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use. Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well. In a separate sauce pan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly.
Remove pan from heat, add butter and mix well.
Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top. If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours). Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well. In a separate sauce pan, scald milk.
Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly.
Add chocolate and while stirring, cook 1 minute longer.
Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top. If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours). Rum Syrup*: Mix together the water, sugar, and rum in a small pot. Bring to a boil, and stir until the sugar is dissolved.
Remove from the heat and cool before using. *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water. tabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken. Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form. Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes. Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved. Set aside to cool before using. In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer. Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
Whip the cream until barely stiff. Add melted and cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks. Finish beating with whisk to adjust consistency to stiff peaks. Use/serve immediately or cover and refrigerate until needed. If peaks have softened during refrigeration, rewhip by hand using a whisk. Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers. Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
Allow sprinkled/brushed rum to soak into the cake for about 5 minutes. Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum. Spread a layer of vanilla pasticciera cream on the first sponge layer. Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
Spread a layer of stabilized whipped cream on the second sponge layer. Top the whipped cream layer with another layer of rum sprinkled sponge cake. Spread a layer of chocolate pasticciera cream on the third sponge layer. Top the chocolate layer with the last layer of sponge cake. Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream. Cover and refrigerate 1 hour before serving.
Refrigerate any leftovers.