Chocoholic Cake

Photo: flickr user buncheduptv

Ingredients

1 box butter fudge cake 1 pkg. (4 oz.) instant chocolate pudding

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 cup sour cream

1 (4 oz.) bar sweet chocolate, grated

1 1/2 cups semi-sweet mini morsels

2 tablespoons cornstarch

1/2 cup sugar

1/8 teaspoon salt

1/2 cup water

1 tablespoon butter

1 sq. semi-sweet chocolate

1 1/2 cups flaked coconut

1 cup chopped pecans

2 cups sugar

6 tablespoons cocoa

1/2 cup butter

1/2 cup milk

1 tablespoon light corn syrup

1 teaspoon vanilla

Preparation

For cake, combine cake and pudding mixes, oil and water in large bowl. Mix well. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Stir in grated chocolate and chips. Pour batter into 2 (8 inch) square greased and floured baking pans. Bake 40 to 50 minutes at 350 degrees, checking for doneness with a toothpick. Cool in pans 10 minutes, remove from pans onto wire racks and cool completely.

For filling, combine cornstarch, sugar, salt and water in small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in butter and chocolate until melted. Cool slightly. Stir in coconut and pecans.

For icing, combine sugar and cocoa in a small saucepan, mixing well. Add butter, milk and corn syrup. Bring to a boil and continue to boil 2 minutes, stirring constantly. Remove from heat and stir in vanilla; cool 5 minutes. Beat at medium speed with electric mixer until thick enough to spread.

Spread filling on top of 1 layer of cake. Place second layer on top. Frost sides and top of cake with icing.