1 pkg. chocolate cake mix (your choice)
1 (3 oz.) pkg. chocolate instant pudding
4 eggs
1/2 cup Bacardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds (optional)
chocolate curls, for garnish (optional)

Preheat oven to 350°F. Grease and flour two 9-inch 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, and serve cold.

Garnish with slivered almonds and chocolate curls, if desired.

FILLING:

1 1/2 cups cold milk
1/4 cup Bacardi dark rum
1 (3 oz.) pkg. chocolate instant pudding
1 env. Dream Whip topping mix

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.

Serves 10.