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Mix pudding as directed. Put in freezer to firm up. You want it so it doesn't ooze but isn't totally rock hard (appx 2 hrs in my freezer)
Mix Hot Cocoa, baking powder, egg beaters - water (or water alone if you prefer).
Flatten on a cookie sheet lined with non-stick foil (or coated with non-stick spray). Push it flat (approximately 1/4 inch) and form in a rectangle as best possible.
Bake at 350 degrees for 7-11 mins (depending on oven) until cooked. Let cool to room temp.
Cut Cocoa shake cake in two. Place 1/2 in middle of wax paper sheet.
Put all pudding on top of the 1/2 Cocoa shake.
Put other Cocoa shake cake 1/2 on top and press lightly. Wrap in wax paper and put back in the freezer until solid.
I have made this both with and without eggbeaters. With EB, it's a bit more 'true' to the real thing.
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