Bacardi Rum Chocolate Cake

• 1 each cake mix, chocolate
• 1 each instant pudding mix chocolate
• 4 large eggs
• 1/2 cup dark rum
• 1/4 cup water cold
• 1/2 cup vegetable oil
• 1/2 cup almonds slivered, optional
• 1 1/2 cups milk cold
• 1/4 cup dark rum
• 1 each instant pudding mix chocolate
• 1 each whipped topping, prepared

1. Preheat oven 350F (180C).
2. Grease and flour 2 to 9 inch layer cake pans.
3. Combine all cake ingredients together in a large bowl.
4. Blend well, then beat at medium speed for 2 minutes.
5. Turn into prepared pans.
6. Bake for 30 minutes or until cake tests done.
7. Do not underbake.
8. Cool in pans for 10 minutes.
9. Remove from pans, finish cooling on racks.
10. Split layers horizontally.
11. Spread one cup filling between each layer and over top of cake.
12. Stack.
13. Keep cake well chilled.
14. Serve cold.
15. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl.
16. Blend well at high speed for 4 minutes, until light and fluffy.
17. Makes 4 cups.

cake mix, chocolate, eggs, dark rum, water cold, vegetable oil, almonds, milk cold, dark rum, chocolate

Taken from recipeland.com/recipe/v/bacardi-rum-chocolate-cake-3762 (may not work)