Cake: 1 pk Yellow cake mix*

1 pk Vanilla instant pudding

And pie filling (3-3/4 oz 4 Eggs

1/2 c Water

1/2 c Bacardi dark rum

1/2 c Vegetable oil

Rum glaze: 1/2 c Butter

1/4 c Water

1 c Sugar

1/2 c Bacardi dark rum

Chocolate topping: 4 oz Semisweet chocolate

1 ts Butter

*Use cake mix that will make a 2-layer cake and does NOT have pudding in the mix--use the least expensive cake mix you can find. Preheat oven to 325 degrees. Grease and flour 10" bundt pan. Mix together cake mix, pudding mix, eggs, water, rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush Rum Glaze evenly over cake, allowing the cake to absorb the glaze. When cake is cooled, drizzle with Chocolate Glaze Topping. RUM GLAZE: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes. Remove from heat and stir in rum. CHOCOLATE GLAZE TOPPING: Melt chocolate and butter over very low heat in heavy saucepan. After chocolate glaze topping has been drizzled on cake, may be decorated with chopped walnuts and marichino cherries. -----