1 pkg. white cake mix for 2 layer cake
3 1/2 oz. pkg. instant chocolate pudding
4 eggs
2/3 c. soft type butter
3/4 c. cold water
1/2 c. milk
1/2 c. butter
4 env. Choco Bake
2 tsp. vanilla
4 c. sifted confectioners' sugar
2 c. heavy cream, sweetened & whipped
1 c. chopped nuts

In mixing bowl, combine cake mix, pudding mix, eggs, butter and water. Beat at medium speed 3 minutes. Line two 10 1/2 x 15 inch jelly roll pans with oiled wax paper. Divide batter evenly into pans. Spread flat. Bake in preheated 350 degree oven for 15 minutes. Cool 5 minutes, then turn out on towels to cool thoroughly.

Prepare frosting. Bring to boil in saucepan, milk and butter; remove from heat. Blend in Choco-Bake. Stir in vanilla and confectioners' sugar until spreading consistency. Add sugar to thicken and milk to thin.

Cut each sheet into 3 strips. Assemble with frosting between strips and on top strip. Frost sides with 3/4 whipped cream, sprinkle with nuts. Decorate with remaining cream pressed from large, fluted tube. Serves 12-20. My favorite to show off!