1 pkg. light chocolate cake mix
1 pkg. whipping cream
1 c. (more if desired) non-dairy topping
2 c. thawed frozen raspberries
1/2 c. toasted almonds, sliced
1 tsp. rum flavoring

Mix cake mix as directed, adding 1 teaspoon rum flavoring. Bake in round layer tins.

Thaw raspberries, force through fine strainer. Place in saucepan and bring to a boil. Add 1 rounded tablespoon cornstarch. Mix with 1/2 cup sugar. Cook until thick and clear. Set aside to cool.

Mix pudding as directed - less 1/2 cup milk and add 1 cup non-dairy topping - fold in until smooth.

Place one layer of chocolate cake on plate - spread 1/2 pudding mix on cake within 1/2 inch of edge. Spread 1/2 raspberry sauce on top of pudding. Place top layer on carefully and repeat, pudding first then raspberry sauce. Make a ridge at the edge with pudding to hold sauce in place.