If you are baking in 1 or 2 pans, freezing the cake makes it much easier to cut into layers. I'm now using 3 eight inch pans so I no longer split it.
Ensure frosting is at room temperature and fully softened before trying to frost cake.
5 tablespoons of light rum or ½ tablespoon of dark rum may be substituted for rum extract
UPDATE: I am now using a stabilized whipped cream frosting
that use instead of the bakery frosting listed here