1 pkg. Duncan Hines Deluxe Devil's Food cake mix
1 can ready-to-spread chocolate pudding
5 tbsp. rum
1 c. coarsely chopped walnuts
3/4 c. red maraschino cherries, quartered & drained
1 container (4 oz.) frozen non-dairy whipped topping, thawed
2 oz. (2 sq.) unsweetened chocolate, shaved with paring knife or vegetable peeler

Preheat oven to 350 degrees. Grease and flour two 9 x 9 x 2 inch pan. Prepare cake as directed on package. Divide batter evenly in pans.

Bake at 350 degrees for 25 to 30 minutes; follow package directions for doneness test and cooling. Chill cooled layers for ease in splitting.

For filling, empty pudding into bowl. Blend in 1 tablespoon rum, walnuts nd cherries. Gently fold in topping. Set aside.

Split each cake layer into 2 thin layers. Place one top layer cut-side-down on serving plate and drizzle with 1 tablespoon rum. Spread one-fourth of filling mixture almost to edges of layer. Sprinkle evenly with one-fourth of chocolate. Carefully place bottom layer on filling; press lightly. Drizzle cake with 1 tablespoon rum.

Spread evenly with another fourth of filling and sprinkle with another fourth of chocolate. Transfer top layer of second cake to waxed paper. Place bottom layer on stack and spread with half of remaining rum, filling and chocolate. Place final layer top-side-up over filling. Complete with remaining rum, filling and chocolate. Chill thoroughly until set. 9 to 12 servings.