1 lb. day old or two sponge cake
2 tbsp. butter, softened
1 (5 oz.) can Hershey's chocolate syrup
1/4 c. sugar
1/4 c. water
2 tbsp. rum extract
1 (3 oz.) pkg. French vanilla pudding mix
2 c. milk
1 tbsp. vanilla
1 (3 5/8 oz.) pkg. chocolate fudge pudding mix
Confectioners' sugar to garnish

Preheat oven to 350 degrees. Slice sponge cake into 1/2 inch slices. Use all butter to grease a 1 1/2 quart souffle dish or any flat bottomed round mold of this capacity with high sides.

Fit 1/4 of the pound cake into bottom of mold, leaving no holes. Slowly pour 1/3 of the chocolate syrup over the cake.

Boil sugar and water 4 minutes, then add extract. Mix this syrup with remaining chocolate syrup on the plate. To line the sides of the mold, dip one side of enough cake slice to go around into the new chocolate mixture. Then fit slices tightly into the mold.

Chocolate side in, overlapping so there are no holes or gaps. Mix vanilla pudding with 1 cup milk, bring to boil. Stir to remove lumps. Add vanilla and pour into mold while still hot. Use half of remaining cake and dip both sides in chocolate. Form center over vanilla pudding. Prepare chocolate pudding as for vanilla. Pour into mold. Use remaining cake dipped in chocolate. Cover with foil and bake 15 minutes.