Categories: Cake, Chocolate, Cream Pie, Pie, Pudding

Ingredients

• CAKE
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 large eggs lightly beaten
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• FILLING
• 1 package instant chocolate pudding mix (3 7/8 oz)
• 1 1/4 cups milk
• 1 (8 oz) container frozen whipped topping (cool whip), thawed
• GLAZE
• 1/2 cup butter
• 1/4 cup cocoa
• 6 tablespoons half and half
• 1 cup confectioner's sugar
• 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan.

2. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake

3. pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely.

4. For filling, combine pudding mix and milk in bowl of electric mixer.

5. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.

6. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners’ sugar (if added too fast, glaze will be lumpy). Stir in vanilla.

7. Note: Glaze must be warm when ready to pour over cake.

8. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides.

9. Chill 2 to 4 hours before serving.

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