1 pkg. yellow cake mix
1/3 c. light rum

ICING:

2 (8 oz.) pkgs. cream cheese, softened
2 sticks butter (butter may be substituted)
3/4 lb. white chocolate, melted and cooled
1 tbsp. light rum

Prepare mix per label but, substitute 1/3 cup rum for 1/3 cup of the water. Divide batter equally among 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for about 23 minutes. Cool layers 30 minutes on racks. Drizzle layers with additional rum, if desired.

Icing: Beat softened cream cheese until fluffy, gradually beat in chocolate and butter until consistency of whipped cream. Fill and frost cake using 1 cup icing between each layer. If melting white chocolate in microwave oven melt and mix using minimum time and heat, chocolate can turn brown.