Rum Pudding Cake

Ingredients

• 1 box Devil’s Food Cake Mix (2-layer size)
• 2 small boxes instant chocolate pudding mix
• 1 small box pistachio instant pudding mix
• 1 small box butter pecan pudding mix
• 1 box dry Dream Whip Mix (4 packets)
• 5 Tbls. Rum flavoring or rum
• 1 package chocolate fudge frosting

Directions

Grease and flour 2 round 9-inch cake pans. Prepare cake mix following directions on the package using 1 package of instant chocolate pudding mix. Stir 1 tablespoon rum into the batter before dividing equally between the greased and floured cake pans.
Bake following directions on package. When baked, remove from oven and allow to cool. Chill in refrigerator until very cold, at least 1 hour.
When cold, cut each layer in half to make 4 layers.
While cake layers are baking put each of the remaining packages of pudding into a separate bowl. Following directions of pudding mix box, add enough milk to the mix to make a thick pudding filling. Chill puddings until very cold.

Place 1 of the chilled cake layers cut side up on a serving plate. Cover with layer of pistachio pudding. Place second cake layer on top of pistachio pudding. Add a thick layer of the cold chocolate pudding. Place third cake layer on top of pudding. Spread over a layer of butter pecan pudding. Place fourth cake layer on top of the butter pecan pudding. Refrigerate.

While filled cake is chilling, prepare chocolate frosting mix following directions on package; add 1 tablespoon of rum or rum flavoring. Remove chilled cake from refrigerator. Frost top and sides with chocolate frosting. Return frosted cake to refrigerator until ready to serve, garnished with whipped cream. This can be made and refrigerated overnight. Yield: 16 servings.

Tip: Before cutting the cake, dip the knife into hot water. Cut the cake in half before cutting separate servings. Continue to dip the knife into hot water before cutting each slice.