1 (18 oz.) chocolate cake mix
1 (4 serving pkg.) instant chocolate pudding
4 eggs
1/2 c. dark rum (80 proof)
1/2 c. cold water
1/2 c. oil
1/2 c. slivered almonds (optional)

Grease and flour two 9 inch cake pans. Combine cake ingredients in large mixing bowl, blend well. Beat on medium for 2 minutes. Bake at 350 degrees for 30 minutes or until done. Cool in pans 10 minutes. Remove from pans. Finish cooling on racks. Split layers (need 4). Spread 1 cup filling between each layer and on top. Keep cake chilled. Serve cold. Garnish with chocolate curls.

FILLING:

1 1/2 c. cold milk
1/2 c. rum
1 pkg. instant chocolate pudding
1 env. Dream Whip

Combine in deep narrow mixing bowl. Beat on high speed for 4 minutes or until light and fluffy.