CAKE:

1 pkg. Swiss chocolate cake mix (Duncan Hines)
1 (4 oz.) box instant chocolate pudding
1 cup dairy sour cream
1/2 cup water
1/2 cup oil (or 1/4 cup oil and 1/4 cup applesauce)
4 large eggs
dash of vanilla

Preheat oven to 350°F. Grease and flour 2 round cake pans.

Combine all ingredients using mixer. Start on low (1 minute) and increase to medium for 3 minutes. Pour thick batter in pans and spread evenly.

Bake at 350°F for 27 to 32 minutes. Check at 27 minutes. Remove from oven when a knife inserted in center comes out clean. Allow to cool on racks 20 minutes.

Run a knife around edge of pan and turn upside down on rack 20 more minutes. Ice when cakes are completely cool.

V'S ICING:

1 (8 oz.) pkg. cream cheese, softened
1 cup confectioners' sugar
1 cup granulated sugar (or Splenda)
1 (8 oz.) tub Cool Whip

Combine first three ingredients. Beat till smooth. Fold in Cool Whip. May need to return icing to refrigerator to harden up a bit before icing the cake.

Put a fairly large amount of icing on top of the first layer of the cake (you will have plenty). Top with second layer. Ice all over. Store in refrigerator.

Submitted by: L. Bryce and V. Larkin