| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/3 Tasse | 80-proof dark rum |
| 1 Packung | Instant coconut cream pudding mix (4serving size) |
| 1 Packung | White cake mix |
| 4 | eggs |
| 1/2 Tasse | water |
| 1/4 Tasse | vegetable oil |
| 1 Tasse | coconut shredded |
| 1 Dose | Juice packed crushed pineapple (8oz) |
| 1 Packung | Instant coconut cream or vanilla pudding mix (4 ser) |
| 1/3 Tasse | Dark Rum |
| 1 Karton | Frozen whipped topping (9oz) thawed |
|
Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl of electric mixer. Beat 4 minutes at medium speed. Stir in coconut. Pour into 2 greased and floured 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees F, until cake test done. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut. Chill thoroughly before serving.
fat(37%), .9g fiber, 71mg chol, 402mg sodium
|
|
Anmerkungen zum Rezept:
|
