1 pkg. chocolate cake mix
1 sm. pkg. Jello Chocolate Instant Pudding and Pie Filling
4 eggs
1/2 c. Bacardi Light Rum
1/4 c. cold water
1/2 c. oil
1/2 c. slivered almonds, optional

FILLING:

1 1/2 c. cold milk
1/4 c. Bacardi Light Rum
1 envelope Dream Whip
1 sm. pkg. Jello Chocolate Instant Pudding and Pie Filling

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) layer cake pans. Combine all ingredients in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into pans. Bake for 30 minutes or until cake tests done. Cool in pans for 10 minutes.

Remove from pans and finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled and serve cold. Garnish with slivered almonds or chocolate curls if desired.

Filling: Combine all filling ingredients and blend well at high speed for 4 minutes.