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Preparation Time: 45 min
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Chilling Time: 2-4 hrs
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Cooking Time: 20-25minutes
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1.
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Heat oven to 350 degrees.
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For cake, combine flour and sugar in large bowl; set aside.
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Combine butter, water and cocoa in medium saucepan.
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Heat to a boil over medium heat, stirring frequently.
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Pour butter mix over flour mix; mix well.
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Stir in Large eggs, buttermilk, baking soda and vanilla.
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Divide batter between 2 greased 9-inch round cake pans.
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Bake till wooden pick inserted in center comes out clean, 20 to 25 min.
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Cold in pans 10 min; turn out onto cooling rack.
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Cold completely.
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2.
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For filling, combine pudding mix and lowfat milk in bowl of electric mixer.
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Beat on high speed till thickened, 3 to 4 min.
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Add in whipped topping; beat 2 min.
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Chill till set, about 5 min.
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3.
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For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
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Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
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Stir in vanilla.
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Note: Glaze must be hot when ready to pour over cake.
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4.
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Place 1 cake round upside down onto cake platter.
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Top with pudding mix; it will be a thick layer.
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Place second cake layer on filling.
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Slowly pour hot glaze over the top; allow it to run down sides.
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Refrigerate2 to 4 hrs before serving.
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......... 6 g
