Ingredients: 2 cups milk, divided 2 large eggs 1 cup granulated sugar 1 cup sifted all-purpose flour (sift before measuring) 1 1/2 teaspoons baking powder 1/8 teaspoon salt 2 3/4 teaspoons vanilla extract, divided 1 pkg (3 1/4 ox) vanilla pudding and pie filling (not instant pudding) 2 squares (1 oz size) unsweetened chocolate 3 Tablespoons butter 1 cup confectioners’ sugar 2 1/2 to 3 Tablespoons hot water
Instructions:
Preheat oven to 350F.
Use regular cake pans or cake pans with removable bottoms. Grease and flour bottom of pan only or line bottom of pan with greased waxed paper.
Heat 1/2 cup milk in a small saucepan just until bubbles appear. Remove from heat. Let cool until lukewarm.
In the large bowl of an electric mixer, at high speed, beat eggs until thick and lemon colored.
Gradually beat in granulated sugar 2 Tablespoons at a time until mixture is thin and smooth, about 5 minutes.
Meanwhile, over a piece of waxed paper, sift flour with baking powder and salt. At low speed, blend flour mixture into egg mixture just until smooth.
Add warm milk, beating until just blended.
Add 1 teaspoon vanilla and blend into batter. Pour batter evenly into 2 9-inch round layer-cake pans.
Bake 25 minutes or until surface springs back when gently pressed with fingertip.
Invert pans for 10 minutes, setting rims on 2 other pans. Run knife around edge of cakes to loosen; invert on wire rack; remove pans and waxed paper, if used.
Make filling by preparing pudding as package label directs, but reduce milk to 1 1/2 cups.
Stir in 1 teaspoon vanilla. Transfer pudding to a bowl; place a sheet of waxed paper on surface of pudding. Set bowl into a larger bowl of ice water. Chill 30 minutes, stirring occasionally.
Make chocolate glaze by melting chocolate & butter In a small saucepan over low heat.
Remove from heat and add confectioners’ sugar and 3/4 teaspoon vanilla, mixing until smooth. Stir in the hot water 1 teaspoon at a time until glaze is of pouring consistency.
Assemble Cake: Place on cake layer rounded side down on cake plate; spread flat side of cake layer with filling; top with second layer rounded side up. Spoon chocolate glaze over top of cake, letting glaze run unevenly down side of cake. Refrigerate if not serving immediately.
Nutrition Info Per Serving: Calories 392 Total Fat 11 g Cholesterol 64 mg Sodium 389 mg Potassium 179 mg Total Carbohydrate 66 g Dietary Fiber 2 g Sugars 52 g Protein 6 g