1 pkg. (3.4 oz.) instant pudding
1 cup plus 2 Tbsp. cold milk, divided
1-1/2 cups thawed Cool Whip
1 round yellow cake layer ( 9 inch)
1 square Baker's Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
Beat pudding mix and 1 cup milk with wire whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes. Cut cake into 2 layers with serrated knife. Stack cake layers on serving plate, spreading pudding mixture between layers. Microwave chocolate and butter on high for one minute; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate for one hour.
Beat pudding mix and 1 cup milk with wire whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes. Cut cake into 2 layers with serrated knife. Stack cake layers on serving plate, spreading pudding mixture between layers. Microwave chocolate and butter on high for one minute; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate for one hour.
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