---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 10 servings
       1 pk Chocolate cake mix
       1 pk Chocolate Instant Pudding
            4-serving size
       4 x  Eggs
     1/2 c  Barcardi Dark Rum
     1/4 c  Cold water
     1/2 c  Oil
     1/2 c  Slivered almonds or nuts
   1 1/2 c  Cold milk
     1/4 c  Barcardi Dark Rum
       1 pk Chocolate Instant Pudding
            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.