Fabulously Fattening Chocolate Cake

• 1 box chocolate cake mix
• 2 pints Heavy cream
• 2 pkg Instant chocolate pudding

1. Start by chilling a large mixing bowl and your beaters, from your hand mixer, in the freezer.
2. For the Cake:
3. Preheat oven to 350 f.
4. Butter and flour 2 8/9" cake pans.
5. Prepare cake mix as directed.
6. Pour evenly into pans & bake as directed.
7. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.
8. Trim tops of cooled cake layers with a long serrated knife to make flat and level.
9. Halve each layer horizontally with serrated knife to make a total of 4 layers. Place 1 layer on cake stand or plate.
10. Chocolate Cream Frosting:
11. Making sure the bowl and beaters are nice and chilled, remove from freezer.
12. Add both packages of pudding mix and cream to frozen bowl. Attach beaters to hand mixer and mix on low until incorporated. Increase speed and whip until stiff and thick.
13. Spread approximately 1/5 of the icing on 1st layer of cake. Add next cake layer and repeat for all layers making sure to frost top and sides of cake completely.
14. Freeze in icebox at least 2 hours and remove 1 hour before serving. Cake can be made 1 day ahead.
15. Store any remaining cake in the refridgerator.

chocolate cake mix, pints heavy cream, chocolate pudding

Taken from www.epicurious.com/recipes/member/views/fabulously-fattening-chocolate-cake-1210972 (may not work)