1 (18 1/2 oz.) chocolate cake mix
1 pkg. (4 serving size) Jello chocolate instant pudding
4 eggs
1/2 c. Bacardi Dark Rum
1/2 c. cold water
1/2 c. Wesson oil

FILLING:

2 c. heavy cream
1/3 c. unsweetened cocoa
1/2 c. confectioners' sugar
1 tsp. vanilla
1/2 c. Bacardi Dark Rum

Preheat oven to 350 degrees. Grease and flour two 9 inch layer pans.

Combine all cake ingredients and beat with blender for 2 minutes. Pour into pans and bake for 30 minutes or until done. Cool in pans for 10 minutes and remove to racks. Refrigerate and when chilled split each layer horizontally.

Prepare filling by combining everything except the rum. Beat until stiff. Fold in rum. Spread filling between each layer and on top.