Cake:
2 c sugar
1 3/4 c flour
3/4 c Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
Filling:
Small box of chocolate pudding (3.4 oz or 4 1/2 cup serving size)
2 cups milk
8 oz. carton Cool Whip
Ganache Glaze:
1 Hershey's Special Dark Sweet Chocolate Bar, broken into pieces
1/2 cup heavy or whipping cream
2 T butter or margarine
Cake:
Preheat oven to 350. Grease and flour two 9" rounds or three 8" rounds. (I prefer the 8" pans. I also, trace the bottom of the pan on waxed paper and cut out the wax paper and place it into the bottom of the pan to help make less crumbs.) Combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (Don't mix - batter will be thin.) Pour into pans.
Bake for 30-35 minutes or until toothpick comes out clean. Cool and remove to racks. Make sure to cool completely. For high altitude, decrease baking powder and sugar and increase liquid just a little each.
Filling:
Prepare box of pudding according to package instructions. Add 1 to 1 1/2 cups Cool Whip to taste. Divide filling in half if you have three 8" round cakes. Spread one half of the filling on top of one cake, place a second cake on top of the filling, spread the other half of the filling on top of the second cake and top with the third cake.
Ganache Glaze:
Combine chocolate pieces, cream and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Cool to lukewarm. (Glaze will thicken as it cools.) Pour onto cake directly in the center of the cake and keep pouring until glaze has covered the top of the cake and is gently cascading down the sides of the cake.
Enjoy!
2 c sugar
1 3/4 c flour
3/4 c Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
Filling:
Small box of chocolate pudding (3.4 oz or 4 1/2 cup serving size)
2 cups milk
8 oz. carton Cool Whip
Ganache Glaze:
1 Hershey's Special Dark Sweet Chocolate Bar, broken into pieces
1/2 cup heavy or whipping cream
2 T butter or margarine
Cake:
Preheat oven to 350. Grease and flour two 9" rounds or three 8" rounds. (I prefer the 8" pans. I also, trace the bottom of the pan on waxed paper and cut out the wax paper and place it into the bottom of the pan to help make less crumbs.) Combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (Don't mix - batter will be thin.) Pour into pans.
Bake for 30-35 minutes or until toothpick comes out clean. Cool and remove to racks. Make sure to cool completely. For high altitude, decrease baking powder and sugar and increase liquid just a little each.
Filling:
Prepare box of pudding according to package instructions. Add 1 to 1 1/2 cups Cool Whip to taste. Divide filling in half if you have three 8" round cakes. Spread one half of the filling on top of one cake, place a second cake on top of the filling, spread the other half of the filling on top of the second cake and top with the third cake.
Ganache Glaze:
Combine chocolate pieces, cream and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Cool to lukewarm. (Glaze will thicken as it cools.) Pour onto cake directly in the center of the cake and keep pouring until glaze has covered the top of the cake and is gently cascading down the sides of the cake.
Enjoy!
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