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1
Heat oven to 350F.
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2
For cake, combine flour and sugar in large bowl; set aside.
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3
Combine butter, water and cocoa in medium saucepan.
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4
Heat to a boil over medium heat, stirring frequently.
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5
Pour butter mixture over flour mixture; mix well.
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6
Stir in eggs, buttermilk, baking soda and vanilla.
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7
Divide batter between 2 greased 9-inch round cake pans.
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8
Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.
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9
Cool in pans 10 minutes; turn out onto cooling rack.
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10
Cool completely.
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11
For filling, combine pudding mix and milk in bowl of electric mixer.
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12
Beat on high speed until thickened, 3 to 4 minutes.
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13
Add whipped topping; beat 2 minutes.
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14
Refrigerate until set, about 5 minutes.
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15
For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
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16
Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
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17
Stir in vanilla.
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18
Note: Glaze must be warm when ready to pour over cake.
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19
Place 1 cake round upside down onto cake platter.
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20
Top with pudding mixture; it will be a thick layer.
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21
Place second cake layer on filling.
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22
Slowly pour warm glaze over the top; allow it to run down sides.
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23
Chill 2 to 4 hours before serving.
