Chocablock Cake

Coarsely chop chocolate; place in medium bowl.
In 1-quart saucepan over medium-low heat, heat heavy or whipping cream just to boiling.
Pour cream over chocolate in bowl; let stand 1 minute; gently stir until chocolate melts.
Set chocolate mixture aside to cool at room temperature, stirring occasionally, until it is of frosting consistency, about 2 hours.
Meanwhile, preheat oven to 350 degrees F. Grease and flour 13" by 9" metal baking pan.
Prepare cake mix as label directs.
Spoon batter into baking pan, spreading evenly.
Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 10 minutes.
Remove cake from pan; cool cake completely on wire rack.
With serrated knife, cut cooled cake horizontally in half, then cut each half crosswise in half to make 4 rectangles.
Prepare pudding and pie filling as label directs but use only 1 3/4 cups milk.
Place 1 cake layer on cake plate; spread with half of pudding.
Top with second layer; spread with remaining pudding.
Place third layer on top.
Cut remaining cake layer into 1/2-inch cubes; set aside.
8.
Spoon 3/4 cup frosting into decorating bag with medium star tube; set aside.
Frost top and sides of cake with remaining frosting.
Quickly, pile cake cubes on frosting on top of cake.
Then pipe frosting in decorating bag around bottom of cake to make a pretty border.
9.
Cover and refrigerate cake until ready to serve.
Sprinkle top of cake with confectioners' sugar to serve.