Ingredients:
Cake:
1 yellow cake mix (and ingredients listed on the package)
Filling:
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1½ cups Cool Whip
Chocolate Glaze:
2 (1 ounce) squares unsweetened baking chocolate
2 tablespoons butter
1½ cups powdered sugar
4 tablespoons milk
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PREPARATION:
- Preheat your oven and prepare the yellow cake mix as per the package instructions.
- Spray two 9-inch round pans with cooking spray, then lightly flour them.
- Bake the cakes according to the package directions until they are golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
- For the Filling:
In a bowl, beat 1 cup of cold milk and the instant vanilla pudding mix using a whisk or mixer for 2 minutes. Gently fold in the Cool Whip and let it stand for 5 minutes. - Place one cooled cake layer on a serving plate. Spread the pudding mixture evenly on top, then place the second cake layer over it.
- For the Glaze:
In a small microwave-safe bowl, microwave the chocolate and butter on high for one minute. Stir until the chocolate is fully melted. - Add the powdered sugar and 4 tablespoons of milk to the melted chocolate mixture, mixing well until smooth.
- Immediately spread the glaze over the top of the cake, allowing it to drip down the sides.
- Refrigerate the cake for at least one hour before serving to set the glaze.
Tips for Success
- Ensure the cakes are completely cool before adding the filling to prevent it from melting.
- For a smoother glaze, sift the powdered sugar before mixing.
- Refrigerate the cake for a few hours or overnight for easier slicing and serving.
Enjoy !
