Bacardi Rum Chocolate Cake

I promised myself that the first recipe on this website would be a Chocolate Cake recipe.  So here it is.  Fresh from the darker parts of the internet.

1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 cup Bacardi dark rum
1/4 cup Cold water
1/2 cup Wesson oil
1/2 cup Slivered almonds, optional

Filling: 1 1/2 cup Cold milk 1/4 cup Bacardi dark rum 1 Jell-o chocolate instant pudding mix (4 serving) 1 Dream whip topping mix

Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl.

Blend well, then beat at medium 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 horizontally. Spread one cup filling between each layer and over top of cake. Stack.

Keep cake well chilled. Serve cold.

Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl.  Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.