* 1 box butter or yellow cake mix
* Two 3-ounce containers made of vanilla instant pudding
* 4 cups of milk
Blend the cake mixture according the instructions on the packaging.
Follow the instructions in a 9×13 baking dish.
When the cake is warm, make holes in the cake about an inch apart using the edge of a spoon made of wood. across the cake.
Mix 2 boxes of vanilla instant pudding with 4 cups of milk.
Pour the pudding over the top of the cake, and then into the holes in the cake. I gently tap the baking dish on the counter to aid the pudding to go in the hole. If the pudding sits for a couple of minutes before it gets thicker, it will not make it to the hole. When this occurs, put in 1 to four tablespoons of milk, and stir to thin it.
The cake should be placed with the pudding on top in the fridge for about two hours.
Once the pudding has set then make the icing, or ganache, and sprinkle it on the pudding. Distribute the ganache over the cake.
The cake should be refrigerated together with pudding as well as the frosting until the ganache sets up.
1. 1/4 cup thick cream
* 3 tablespoons butter
* 4 ounces semisweet chocolate-I used Baker’s
1-cup powdered sugar
1. 1 tablespoon vanilla
• 1 to 3 teaspoons hot water, if necessary to thin the icing
The thick cream as well as butter using the microwave. Make sure to not let it boil. This should take around 2 minutes.
Add 4 pounds of semi-sweet chocolate to the milk that has been scalded. The milk that is scalded can melt the chocolate. Make sure to stir until it becomes extremely smooth.
Whisk in 1 cup powdered sugar, and 1 teaspoon of vanilla.
The ganache or icing will easily flow off the spoon. If it doesn’t then add 1 tablespoon of warm water, one at a moment and stir until it disappears from the spoon.
Recipe for homemade ganache or icing below. If you’re in a hurry then you can make use of a can of chocolate frosting. You can heat it up using the microwave, until the frosting can flow smoothly.