| 1 box chocolate fudge cake mix with pudding | 1 box Jello Instant Chocolate Pudding Mix (3 1/2 oz) | |
| 1 box Jello Cooked Chocolate Pudding Mix ( 3 1/2 oz) | 3/4 C Nestle's Chocolate Chips | |
| 1/4 C Hershey's Chocolate Syrup | 1/2 C Kahlua liqueur | |
| 1/4 C warm water (if you don't | 1 can chocolate fudge frosting | |
| use the liqueur use 3/4 C warm water) |
Prepare the cooked pudding per package instructions, and put in refrigerator to chill thoroughly.
Heat oven to 325 F, grease and flour 2 round 9" cake pans. Line with wax paper cut to fit inside each pan, and brush with shortening as well.
Combine the instant pudding mix with the cake mix, and mix well with a spoon.
Then mix the cake mix per box instructions (add the eggs, oil, water, etc. that the box calls for).
Add the 1/4 C Hershey's Chocolate Syrup, water and liqueur, and blend with mixer on medium speed until thoroughly blended. Fold in the 3/4 C chocolate chips. Pour into prepared pans and bake until toothpick inserted in the middle comes out clean--approximately 45 minutes.
Allow to cool thoroughly. Spread cold cooked pudding between layers. Frost top and sides of cake with the chocolate fudge frosting.
If you live in high altitude, set oven at about 350 F, and increase warm water by 2 tbsp.
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