1 (18 1/2 oz.) pkg. chocolate cake mix
1 pkg. (4 serving size) Jello chocolate instant pudding and pie filling
1/2 c. cold water
1/2 c. slivered almonds, optional
4 eggs
1/2 c. Bacardi dark rum (80 proof)
1/2 c. Wesson oil

FILLING:

1 1/2 c. cold milk
1 pkg. (4 serving size) Jello chocolate instant pudding and pie filling
1 env. Dream Whip whipped topping mix
1/2 c. Bacardi dark rum (80 proof)

Preheat oven to 350 degrees. 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 2 minutes. Turn into prepared pans. Bake 30 minutes or until cake tests done. DO NOT UNDERBAKE. Cool in pans 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold. (Optional) Garnish with chocolate curls. For filling, 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.