1 (4 oz.) pkg. vanilla pudding
1 3/4 c. milk
2 baked 8" yellow cake layers, cooled
1 square Baker's unsweetened chocolate
1 tbsp. butter
3/4 c. confectioners' sugar
1 1/2 tbsp. hot milk
Dash salt

Combine pudding mix and milk in medium saucepan; blend well. Cook and stir over medium heat until mixture comes to a full boil. Cover with plastic wrap; chill. Split cake layers horizontally to make 4 thin layers. Beat pudding until creamy. Spread about 2/3 cup on each layer and stack. Melt chocolate and butter in small saucepan over very low heat, stirring constantly. Combine sugar, hot milk and salt in bowl. Add chocolate. Beat until smooth. Spread over top of cake. Store cake in refrigerator.