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Cake:
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Follow the directions for the mix and bake according to directions. Cool completely.
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Slice the cake in half
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Filling:
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Mix the pudding with milk by putting mix in the bowl first, then add the regular milk and beat until the pudding powder is dissolved. Add the heavy cream and continue to mix until pudding consistency. Chill.
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Frosting: Now for the tricky part.
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1. Combine flour and milk in sauce pan on medium high heat to make a paste. Stir constantly so as not to burn or get lumpy. Cook it unil it looks like loose mashed potatoes. Remove from heat and cool thoroughly.
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2. In a separate bowl, cream the margarine and Crisco until creamy, the add the 3 cups of 10x confectioner's sugar. Add the cocoa powder and crushed instant coffee.
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3. Add the cooled paste and beat until fluffy. Keep refrigerated!
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Note: If the paste is too warm, the margarine will break (look mottled). You can correct by adding more confectioner's sugar. Also, sometimes the paste gets lumpy and you will see the lumps in the finished product. Not much to do, but mash the lumps or pick them out. I have yet to figure out how to make this without any lumps. One of life's mysteries!
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To Assemble: Spread a layer of chocolate pudding on the bottom layer of the cake. You can make it nice and thick since you are only making a two layer cake. Replace the top layer of the cake. Frost with the moca frosting.
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If you want to garnish the cake, you can sprinkle chopped semi-sweet chocolate pieces over the top. I would use Lindt chocolate, not Baker's chocolate. Also, you could chop walnuts and add them to the sides of the cake.
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Keep entire cake refrigerated as icing will melt in heat due to the margarine/Crisco.
