1 box Pillsbury Plus dark chocolate cake mix
1 c. (2 or 3) mashed bananas
1/2 c. water
1/4 c. rum
3 eggs

Combine all cake ingredients in a large bowl. Beat at medium speed for 4 minutes. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 45 to 55 minutes. Cool completely.

FROSTING:

1 (3 3/4 oz.) pkg. instant banana pudding
1 c. cold milk
1 tbsp. rum
8 oz. frozen whipped topping, thawed
1 oz. semi-sweet chocolate, grated

In a large bowl, combine pudding mix, milk, and rum. Beat at medium speed until thick. Fold in whipped topping. Spread mixture over cooled cake. Sprinkle with grated chocolate. Store, covered, in the refrigerator.