1 yellow cake mix (and ingredients listed on package)
1 cup cold milk
1 (3.4 oz)
Instant Vanilla Pudding 1 1/2 cups
Chocolate Frosting Cool Whip:
2 squares (1 oz)
Unsweetened Baking Chocolate 2 tablespoons
butter 1 1/2 cups powdered sugar
4 tablespoons milk


Preheat oven and adjust dough weight prepare package instructions. .
Spray two 9-inch round pans with cooking spray, then lightly dust with flour. Bake
cake according to packet instructions; Until golden brown and center passes toothpick test.After baking, allow the cookies to cool and set them on a wire rack to cool further.
For the filling:
Combine 1 cup milk and the custard with a whisk or mixer for 2 minutes. Gently mix in the whipped cream. Leave on for 5 minutes.
Arrange a cake on a plate, spread the cream on top and place the second cake on top.
For the icing: In a small microwave-safe bowl, heat
the chocolate and butter in the microwave on high power for 1 minute. Stir until the chocolate melts. Add powdered sugar and 4 tablespoons milk; Mix well until you get a smooth mass. Spread immediately over the cake, letting the batter flow down the sides. Store in the fridge for at least an hour before serving.

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