Frosting:

2 (1 oz.) sq. unsweetened chocolate, melted
3 tbsp. softened butter
1 tsp. vanilla extract
2 tsp. light corn syrup
3 tbsp. milk
1 1/2 c. confectioners sugar

Blend first 5 ingredients together. Add sugar. Mix well. Frost cake. Refrigerate 24 hours.

Yields 12 to 16 servings.

Pudding Mixture:

3 1/2 c. milk
1 (8 oz.) carton nondairy whipped topping

Line bottom of 9 x 13-inch pan with layer of whole graham crackers. Mix pudding with milk and blend in whipped topping. Pour 1/2 of the pudding over graham crackers. Cover with another layer of graham crackers and pour remaining pudding mixture over top. Cover with layer of graham crackers and refrigerate 3 hours, then frost.