Instructions: Prepare cake mix according to package directions with the following changes: Use milk in place of 1/2 of the water. Bake in THREE round 8" cake pans.

(Will not need as
much baking time as two round pans - about 20 minutes.) Using waxed paper or parchment on pan bottoms really helps with cake extraction.

When cool, whip cream, sugar and rum until fairly thick. Reserve 1/3 for top of torte. Mix chopped almonds into remaining 2/3 cream. Remove any crumbs from sides
of cake layers. Place one layer on a plate and spread with half of the almonds/cream mixture. DO NOT COVER SIDES. Place a second cake layer on top and spread
top with remaining almonds/cream. Place final layer on top and cover (top only) with reserved plain cream. Garnish as desired with more toasted almonds

(whole,
slivered or chopped), shaved chocolate curls, etc. (Chopped Hershey Nuggets - with almonds or toffee bits -) Chill until ready to serve. Keep refrigerated.

Note: To toast almonds, place in even layer in baking pan or cookie sheet.

Bake at 400 degrees F for 4 - 7 minutes. WATCH CLOSELY as the difference between toasted and scorched can be less than a minute.

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