ICING:
2 pkg. (8 oz. each) cream cheese, softened
3/4 lb. white chocolate, melted & cooled
2 sticks butter
1 tbsp. white or light rum
Prepare cake mix as package label directs substituting 1/2 cup rum for 1/3 cup water. Pour into 3 greased and floured 9 inch round pans. Bake about 25 minutes at 350 degrees. Cool layers 30 minutes on racks; drizzle layers lightly with additional rum. 
Beat cream cheese until fluffy; gradually beat in chocolate and butter, until consistency of whip cream. Fill and frost cake, using 1 cup icing between each layer.