Categories: Beverages, Chocolate, Cakes/choc. 
      Yield: 10 servings 
  
------------------------------------CAKE------------------------------------ 
      1 pk Chocolate cake mix                1/4 c  Cold water 
      1 pk Chocolate Instant Pudding..       1/2 c  Oil 
      4 x  Eggs                              1/2 c  Slivered almonds, optional 
    1/2 c  Barcardi Dark Rum              
 
----------------------------------FILLING---------------------------------- 
  1 1/2 c  Cold milk                           1 pk Chocolate Instant Pudding 
    1/4 c  Barcardi Dark Rum                        Envelope Dream Whip Topping 
  
  Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine 
  all cake ingredients together in large bowl. Blend well, then beat at 
  medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 
  minutes or until cake tests done. Do not underbake. cool in pans for 10 
  minutes. Remove from pans, finish cooling on racks. Split layers in half 
  horizontally. Spread 1 cup filling between each layer and 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 deep 
  narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and 
  fluffy. Makes 4 cups.