PLEASE HELP does anyone know a good 3 layerd cake recipe that has chocolate pudding in it?

i'm doing a science thingy on the layers of the skin and i want to make a cake out of it and i don't know any good recipes that will meet my need for it








PLEASE HELPPLEASE HELP does anyone know a good 3 layerd cake recipe that has chocolate pudding in it?
Well i found something like it








Bottom Layer:


1 1/2 cups graham cracker crumbs


1/2 cup butter or margarine, melted


1 cup finely chopped pecans





Middle Layer:


1 (8-ounce) package cream cheese, softened


1 cup granulated sugar


1 (9-ounce) container whipped topping, thawed - divided use





Top Layer:


1 (6 3/4-ounce) package instant vanilla pudding mix


3 cups cold milk


1 (6 3/4-ounce) package instant chocolate pudding mix


1 small milk, dark or semisweet chocolate bar, grated (optional)


Make bottom layer by mixing together the graham cracker crumbs, butter and pecans until well mixed. Press mixture into greased 13 x 9 x 2-inch pan. Bake in 350*F (175*C) oven for 15 to 20 minutes until lightly browned. Cool completely.


Make middle layer by beating cream cheese with the sugar until smooth. Fold in 1/2 the whipped topping. Spread mixture over the cooled crust.


Make the top layer by beating the milk with the pudding mixes until smooth and thickened. Spread the remaining whipped topping over the top. Sprinkle grated chocolate over top, if desired. Cover and refrigerate overnight.


Makes 16 servings.





Cooking Tip: If chocolate is your weakness, omit the vanilla pudding and use 2 packages of chocolate pudding.PLEASE HELP does anyone know a good 3 layerd cake recipe that has chocolate pudding in it?
For 3 layers you'll need to triple this recipe, as for the Ice Cream and Sauce, that's if you decide this is to good for school


Chocolate Pudding Cake





Ingredients





1 c. all-purpose flour


3/4 c. sugar


3 Tbsp. unsweetened cocoa


2 tsp. baking powder


1/4 tsp. salt


1/2 c. milk


2 Tbsp. vegetable oil


3/4 c. packed brown sugar


3 Tbsp. unsweetened cocoa (yes, again)


1 1/2 c. hot water





Instructions





Heat oven to 350 degrees. Combine flour, sugar, the first 3 Tbsp. cocoa, baking powder, and salt in medium bowl. Add milk and oil; mix well. Pour into ungreased 9x9x2'; pan. Combine brown sugar and second 3 Tbsp. cocoa in small bowl; spread evenly over batter in pan. Pour hot water evenly over mixture. Bake 45 minutes. Cut into pieces while hot; spoon sauce from pan over each serving. Serve with ice cream, if desired.
Chocolate Chocolate Pudding Cake with Chocolate Ganache





Ingredients


For the cake





*8 eggs


*1 cup plus 2 tablespoons granulated sugar


*1/3 cup unsweetened cocoa powder


*1 cup bleached all-purpose flour


*1 teaspoon baking powder


*2 tablespoons unsalted butter


*3/4 cup Grand Marnier or other orange-flavored liqueur





For the pudding





*4 cups heavy cream


*1/2 cup cornstarch


*1 cup granulated sugar


*5 ounces semisweet chocolate chips


*2 teaspoons pure vanilla extract





For the ganache





*2 cups heavy cream


*1/2 pound semisweet chocolate squares, chopped





For the garnish or decoration of the cake





*11 ounces semisweet chocolate chips


*confectioners sugar





Directions


STOCKING TIP: Tempering is a technique by which chocolate is stabilized through a melting and cooling process, thereby making it more malleable and glossy. Tempering chocolate isn't necessary for most recipes, but it is often done when the chocolate is used for icing a cake such as this one.


1. Preheat the oven to 350 degrees F.


For the Cake


2. Put the eggs and 1 cup of the sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes, using the mixer.


3. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly so the mixture is smooth.


4. Grease two 9-x-2-inch round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes.


5. Let cool for about two minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. Let cool completely.


For the Pudding


6. Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine the paste with the remaining 3 1/2 cups cream, the sugar, the chocolate chips and the vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Put the saucepan over medium-low heat and whisk constantly until the chocolate melts thoroughly. Cook the mixture, stirring often, until it becomes very thick, like pudding, about 25 minutes. Pour the mixture into a bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature.


To Assemble the Cake


7. Line a baking pan with parchment or waxed paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 cup of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of pudding evenly over it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours.


To Make the Ganache


8. Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly. It should be glossy and slightly thick. This is the tempering process.


9. Spoon the mixture onto the top of the chilled cake, allowing the overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours.


For the Garnish


10. Melt the semisweet chocolate chips in a stainless-steel bowl set over simmering water. Stir until the chocolate has melted and is smooth.


11. Line a baking sheet with parchment or waxed paper. Pour the chocolate onto the baking sheet and spread evenly. Let cool, then chill until it sets. Break the chocolate into pieces, like brittle. Mound the pieces on top of the cake, sticking them in at various angles. Sprinkle with confectioners sugar. Slice and serve.


Yield: Makes one 9-inch layer cake, 10 servings
Hey just get a box of any chocolate cake mix and get a box of pudding mix and just mix the powder of the cake mix together and it will be fluffy and good. you can make all the layers you need.