Double-Layer White Russian Sheet Cake With Devil’S Food Filling

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   ["Preheat oven to 350F.", "Combine all cake ingredients [minus 1 teaspoon vegetable oil] in mixing bowl & mix until smooth.", "Spray pan (*) with non-stick spray & pour in batter.", "Bake cake for 17-20 minutes, or until toothpick comes out clean.", "(*) I used a 7x11 Pyrex baking dish & ""torted"" the cake for 2 layers. You could always use a larger sheet cake pan & split it down the middle instead.", "While cake is baking, measure 1/2 cup chocolate chips & remaining teaspoon of vegetable oil into a microwave safe glass dish. Microwave for 30 seconds [or less] on medium power & in 10 second increments thereafter if necessary, until just melted when stirred. Fashion a shallow rectangular container from aluminum foil, or use a small waxed paper cup, & fill with melted chocolate. Place in freezer until ready to use. [You could use a chocolate bar, but making your own is more fun]", "To prepare filling:", "Prepare Devil's Food chocolate pudding according to box directions for pie filling, using less liquid for more ""sturdy"" filling. You could also use less liquid & substitute kahlua for a stronger flavor.", "Allow cake to cool completely before cutting. Depending on size of cake, cut horizontally or vertically to achieve 2 separate layers. Set bottom layer on cake board, & top with Devil's Food pudding mixture. Refrigerate 20 minutes or until pudding has set. Place second layer of cake on top of filling. Refrigerate 20 minutes.", "Topping:", "Thaw whipped topping in refrigerator until it is creamy but not runny. Place dollops of topping all over cake, spreading until the tops & sides are covered. Topping will likely pool slightly around the bottom of the cake, making it no less delicious. Remove chocolate bar from freezer, & using a flat knife, shave chocolate all over top of cake.", "Keep refrigerated. Enjoy!"]

* Per serving · 4 servings · Values may vary.