1 pkg. yellow cake mix
1/2 c. whipped cream

RUM SYRUP:

3/4 c. water
3/4 c. sugar
3/4 c. light rum

RUM CUSTARD:

1 lg. box custard mix (instant is ok)
2 1/2 c. milk
1 c. heavy whipped cream
4 tbsp. light rum

Prepare cake mix according to package directions. Grease and flour 10 inch spring-form pan. Bake at 350 degrees for 40-45 minutes. Let cool completely. Remove pan sides. Carefully cut into 3 layers. Replace sides to bottom with bottom layer inside.

Syrup: Bring water and sugar to a boil and simmer rapidly 3 minutes. Cool. Add rum.

Custard: Blend custard mix with milk. Let it set. If you use custard that needs cooking; cool well. Fold in 1 cup whipped cream and 4 tablespoons rum. Use 1/3 syrup and drizzle on bottom layer of cake; cover with 1/3 of custard. Add middle layer and repeat. Repeat with top layer. Chill overnight or 3 hours, covered lightly to protect top. Remove pan sides; frost sides of cake with 1/2 cup whipped cream. Garnish top edge with slivered almonds.