1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant vanilla pudding mix
2 (3 ounce) packages instant whipped topping mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 cup chocolaty peanut butter
1 cup white sugar
1 (4 ounce) can evaporated milk
1/2 cup dark rum
1 (8 ounce) can vanilla marshmallow creme
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 inch) round pans.
In a large bowl, stir together cake mix, pudding mix, whipped topping mix, chocolate pudding mix and marshmallow mix until well blended. Fold in chocolate pudding mix and peanut butter. Pour batter into prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Dust with powdered sugar and store in refrigerator.
To make the frosting: In a heavy bowl, beat sugar, evaporated milk and dark rum until smooth. Beat in 1 cup of cocoa until well blended. Fold in the vanilla marshmallow creme. Spread over cooled cake while still in plastic wrap. Refrigerate at least 8 hours before removing from pan. Store in a cool dry place.