Rum Cake With White Chocolate Icing

Recipe Instructions Prepare mix as label directs but, substitute 1/3 cup rum for 1/3 cup of the water. Divide batter equally among 3 greased and floured 9-inch round cake pans. Bake at 350F for about 23 minutes. Cool layers 30 minutes on racks. Drizzle layers with additional rum, if desired. ICING: Beat softened cream cheese until fluffy, gradually beat in chocolate and butter until consistency of whipped cream. Fill and frost cake using 1 cup icing between each layer. If melting white chocolate in microwave oven, melt and mix using minimum time and heat, chocolate can turn brown.