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Bacardi Chocolate Rum Cake

1 18.5 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 (vegetable oil)
1/2 C slivered almonds (optional)

Filling:
1 1/2 C. cold milk
1/2 C. Bacardi dark rum (80 proof)
1 pkg. (4 serving size) Jello Chocolate Instant Pudding
and Pie Filling
1 envelope Dream Whip Whipped Topping Mix

Preheat oven to 350 F. Grease & flour two 9-inch layer cake
pans. Combine all cake ingredients together in large bowl.
Blend well, then beat at medium mixer 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.
Spread 1 cup filling between each layer & over top of cake.
Stack. Keep cake chilled. Serve cold. Optional: garnish with
chocolate curls.

Filling: combine milk, rum, pudding mix and topping mix in a
deep narrow-bottom bowl. Blend well at high speed for 4
minutes, until light & fluffy. Makes 4 cups.