Here is the recipe from my 1973 Good Housekeeping Cookbook.

Quick Rum Cake De Maison

1 package yellow-cake mix for 2-layer cake
1 teaspoon grated orange peel
1/2 cup light rum
Whipped-Cream Frosting (recipe follows)
Rich Chocolate Frosting (recipe follows)
1 1/2 cup chopped California Walnuts

Day before serving:
Prepare cake mix as label directs for two 9-inch round cake pans but fold grated orange peel into batter; bake and cool.

With long sharp knife, cut layers in half horizontally to make 4 layers. Sprinkle each layer with 2 tablespoons rum. Pace first layer on cake plate, cut side up. Spread with one-third of whipped-Cream Frosting. Repeat with 2 more layers. Top with last layer, top side up.

With Rich Chocolate Frosting, frost sides and top. Sprinkle nuts around sides of cake. Refrigerate overnight. Makes 12 servings.

Whipped-Cream Frosting

2 cups heavy or whipping cream
1/4 cup confectioners' sugar
dash salt
1 teaspoon vanilla

In small bowl, with mixer at medium speed, beat cream with sugar andsalt until stiff peaks form; fold in vanilla. Keep frosted cake refrigerated until serving time. Fills and frosts 2-layer cake; frosts tube cake.

Rich Chocolate Frosting
6 squares unsweetened chocolate, melted
1 1/2 cups confectioners' sugar
3 eggs
1/2 cup butter or margarine, softened

In medium bowl, with mixer at low speed, (or with spoon), beat chocolate with sugar and 3 tablespoons hot water until blended. Add eggs, one at a time, beating well after each addition. Add butter or margarine; beat until smooth. fills and frosts 2-layer cake; frosts tube cake, 13" by 9" cake, 2 dozen cupcakes.