Blondie's Mom's Chocolate Rum Cake

• 4 eggs
• 1/2 cup cold water
• 1/2 cup oil (I use Wesson)
• 1/2 cup slivered almonds (optional)
• 1 packages (4 serving size) chocolate instant pudding and pie filling
• 1/2 cup dark rum (I use Bacardi 80 proof)
• 1 (18 1/2 ounce) package chocolate cake mix
• 1 Filling
• 1 1/2 cup cold milk
• 1/2 cup dark rum (I use Bacardi 80 proof)
• 1 envelope Dream Whip Whipped Topping Mix
• 1 packages (4 serving size) chocolate instant pudding and pie filling

1. Preheat oven to 350F.
2. Grease and flour two 9 inch layer cake pans.
3. Combine all cake ingredients together in a large bowl.
4. Blend well.
5. Then beat at medium mixer speed for 2 minutes.
6. Turn into prepared pans.
7. Bake 30 minutes or until cake tests done.
8. DO NOT UNDERBAKE.
9. Cool in pans for 10 minutes.
10. Remove from pans and finish cooling on racks.
11. Split layers in 1/2 horizontally.
12. Stack.
13. Spread 1 cup filling between each layer and over top of cake.
14. Keep cake chilled.
15. Serve cold.
16. *optional* Garnish with chocolate curls.
17. For filling: combine milk, rum, pudding mix and topping mix in a deep narrow bottom bowl.
18. Blend well at high speed for 4 minutes until light and fluffy.
19. This makes 4 cups of filling.

eggs, cold water, oil, slivered almonds, chocolate instant pudding, dark rum, chocolate cake, filling, cold milk, dark rum, mix, chocolate instant pudding

Taken from cookpad.com/us/recipes/337180-blondies-moms-chocolate-rum-cake (may not work)