Beat pudding mix and 1 cup milk with whisk 2 min. Stir in Cool Whip. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and butter on MEDIUM 2 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.
Kraft Kitchen Tips!
Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
How to Slice Cake Layer Evenly
Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
Cholesterol 35 mg
Sodium 340 mg
Carbohydrate 44 g
Fibre 1 g
Sugars 32 g
Protein 3 g
10 servings, 1 piece (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.