1 pkg. yellow cake mix
1 pkg. (4 serving) vanilla instant pudding
1 3/4 c. milk, divided
1/2 tsp. vanilla
2 oz. unsweetened chocolate
1/4 c. oil
1 1/2 c. confectioners' sugar

Grease and flour two 9 x 1 1/2 inch round layer pans. Prepare, bake and cool cake as directed on package. Chill cooled layers and split into 2 thin layers.

Prepare pudding as directed except use 1 1/2 cups cold milk and add vanilla. Using separate plate for each layer, fill each with half of pudding.

For frosting, heat chocolate, oil and 1/4 cup milk in small saucepan over low heat until chocolate melts (mixture will look curdled). Add confectioners' sugar and stir until smooth. Remove from heat and quickly spread over tops of cakes. Store in refrigerator.