Preheat the oven to 350 degrees. Grease and flour two, 9-inch round layer cake pans.
Combine all ingredients except the almonds, chocolate curls and filling in a mixing bowl with ¼ cup of cold water. Mix at medium speed for 2 minutes. Stir in the almonds.
Pour into the prepared cake pans and bake for 30 minutes, or until a wooden toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes in the pans on wire racks. Remove from the pans and cool completely on the racks.
Split each layer into halves. Spread each layer with the rum filling. and garnish the top with the chocolate curls. Chill before serving.
Chocolate Rum Filling
1 ½ cups cold milk
¼ cup dark rum
1 package of chocolate instant pudding mix
1 envelope whipped topping mix
Combine all ingredients in a deep, narrow mixing bowl. Beat at high speed for 4 minutes until light and fluffy.