Double Chocolate Cake

• 2 cups all-purpose flour
• 12 cup unsweetened cocoa powder
• 1 (3 1/2 ounce) box chocolate, cook-and-serve pudding and pie mix
• 1 tablespoon baking powder
• 12 teaspoon salt
• 34 cup butter substitute (such as I Can't Believe It's Not Butter for Baking) or 34 cup unsalted butter (such as I Can't Believe It's Not Butter for Baking)
• 1 12 cups granulated sugar
• 3 eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 6 tablespoons heavy cream
• 1 (6 ounce) package semi-sweet chocolate chips
• 3 ounces white baking chocolate, broken apart
• 1 teaspoon vegetable oil

1. Cake: Heat oven to 350 degrees F; coat 12-cup bundt pan with nonstick cooking spray.
2. Combine flour, cocoa, pudding mix, baking powder and salt in a bowl.
3. Beat butter and sugar until light, 2 minutes.
4. Beat in eggs, one at a time, beating well after each.
5. Alternately beat in flour mixture and the milk, beginning and ending with flour mixture.
6. Stir in vanilla an pour into prepared pan.
7. Bake at 350 degrees for 46-50 minutes or until cake springs back when pressed.
8. Cool cake in pan for 15 minutes.
9. Remove cake from pan to rack; let cool completely.
10. Chocolate Glaze: Place cream in small saucepan.
11. Bring just to a boil over medium heat, about 3 minutes.
12. Add chocolate; stir until melted and smooth.
13. Return to low heat, if needed.
14. Spoon over cake; let stand.
15. Drizzle: Combine white chocolate and oil in small microwave-safe bowl.
16. Microwave about 1 minute, stirring halfway through, until melted.
17. Stir until smooth.
18. Let cool slightly, 5-10 minutes.
19. Drizzle over chocolate glaze; let set.

flour, cocoa, chocolate, baking powder, salt, butter substitute, sugar, eggs, milk, vanilla, heavy cream, semisweet chocolate chips, white baking chocolate, vegetable oil

Taken from www.food.com/recipe/double-chocolate-cake-397301 (may not work)