1 yellow cake mix (plus the ingredients listed on the packet)
1 cup chilled milk for filling
1 pkg (3.4 oz) instant vanilla pudding
1½ cups The cool whip
Chocolate 2 (1 ounce) squares unsweetened baking chocolate, melted
2 tbsp. melted butter
1 pound powdered sugar
4 teaspoons milk
Preheat the oven to 350°F and make the cake mix according to package directions.
Spray and lightly dust two 9-inch round baking pans.
Bake cake according to package directions, until golden brown and toothpick inserted into center comes out clean. Allow cakes to cool before inverting onto a wire rack to cool further.
To make the filling:
1 cup milk and pudding mix whisked or mixed for 2 minutes. Fold in the whipped cream gently. Allow to stand for 5 minutes.
Place one cake on a serving plate, spread with pudding mixture, then top with the second cake.
In a small microwave-safe bowl, heat the chocolate and butter for one minute on high. Stir until the chocolate is completely melted. Mix in the powdered sugar and 4 tablespoons milk until smooth. Immediately spread over the top of the cake, allowing it to flow down the sides. Allow at least one hour before serving to chill.