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Instructions |
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Mix and bake the spice cake mix as indicated on the box. Bake in two eight inch round cake pans. After baking, allow the cake halves to cool in the pans for 15 minutes. Invert and remove cakes from pan and allow layers to cool completely on wire racks.
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Follow the directions and mix the Instant vanilla pudding mix as indicated on the box. Place covered pudding in the refrigerator until completely cooled. Once the cake layers are completely cooled, take each layer of the cooked cake and cut in half the long way. Separate each half. There should now be four layers of cake.
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ASSEMBLY- It is extremely important that all parts of the cake are cooled prior to assembly; otherwise the top half of the cake will slide off!
Place one piece of the cut-in-half cake layer on a cake plate. Spread approximately four to six tablespoons of the cooled vanilla pudding on top of the divided piece of cake until evenly distributed. Ensure the cake layer is covered with pudding and topping is level. Pudding should be ¼ to ½ inch thick. Drizzle chocolate syrup on top of the pudding. Place the other cut-in-half cake layer on top of the cake. Spread four to six tablespoons of the cooled vanilla pudding on top. Ensure the cake layer is covered with pudding. Pudding should be ¼ to ½ inch thick. Spread the whipped cream on top covering all of the vanilla pudding. Whipped cream should be ½ to ¾ inch thick. Drizzle chocolate syrup on top in a decorative pattern. On a separate cake plate, assemble the other half of the cake in the same manner as above.
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Cake is best when served cold. Store any remaining cake in a sealed container in the refrigerator for up to three days.
For garnish add chopped pecans or sliced strawberries.
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Originally Submitted
12/3/2011
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