1 round yellow cake layer (8 or 9 inch)
1 cup cold milk
1 pkg. (3.4 oz) jell-o vanilla flavor instant pudding & pie filling
1 1/2 cups thawed cool whip whipped topping
1 square baker's unsweetened baking chocolate
1 tbsp. butter
3/4 cup powdered sugar
2 tbsp. cold milk (start with 1 Tbsp. of milk and add a little more at a time if needed)
Cut cake into 2 layers with a serrated knife. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand for 5 minutes. Place one layer of cake on serving plate. Top with pudding mixture. Place other layer of cake on top of pudding mixture. Microwave
chocolate and butter on high for 45 seconds. Stir chocolate until melted. Add powdered sugar and 1 Tbsp. of milk to the chocolate and mix well. Add a little more milk if the chocolate mixture is too thick. It should be the consistency of frosting. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.
posted by Isabell
