Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
  2               cups  all-purpose flour
  2               cups  sugar
  1                cup  butter
  1                cup  water
     1/4           cup  cocoa
  2              large  eggs lightly beaten
     1/2           cup  buttermilk
  1           teaspoon  baking soda
  1           teaspoon  pure vanilla extract
                        ***FILLING***
  1            package  instant chocolate pudding mix -- (3 7/8 oz)
  1 1/4           cups  milk
  1          container  frozen whipped topping -- (cool whip), thawed
                        -- (8 oz)
                        ***GLAZE***
     1/2           cup  butter
     1/4           cup  cocoa
  6        tablespoons  half and half
  1                cup  confectioner's sugar
  1           teaspoon  pure vanilla extract

Preparation:

Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25 minutes 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. 2. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before servin

Nutritional Information:

485 Calories (kcal); 26g Total Fat; (45% calories from fat); 4g Protein; 63g Carbohydrate; 69mg Cholesterol; 367mg Sodium