1 round yellow cake layer (8 or 9 inch)
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk
(if you don't have bakers chocolate, you can make it with 3 TBS cocoa pwd and 1 TBS oil)
CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Let stand 5 min.
STACK cake layers on serving plate, spreading pudding mixture between layers.
MICROWAVE chocolate and butter on HIGH 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.
Nutrition Infomation
Calories 300
(makes 10 servings)
*Tip.. Instead of cutting the cake layer in half, just make the layers thinner when you pour the batter in the pans. Also if you bake the extra cake batter you can freeze it for later.*
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