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

If using cake mix with pudding already in mix, omit instant pudding, use only 3 eggs, only 1/3 cup oil.

FILLING:

1 pt. (2 c.) heavy cream
1/3 c. unsweetened cocoa
1/2 c. confectioners sugar
1 tsp. vanilla
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 mixing 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 cream, cocoa, sugar and vanilla in large mixer bowl. Beat until stiff. Fold in rum. Makes 4 cups.