1 pkg. white cake mix
4 eggs
3/4 c. salad oil
3/4 c. water
1 box chocolate instant pudding mix

Combine all ingredients and mix well. Pour into stem pan. DO NOT GREASE PAN. Bake 40 to 50 minutes at 350 degrees. Punch holes in top of cake while it is still in the pan and pour the following glaze over it before returning the cake to the oven for 5 to 10 minutes.

CHOCOLATE GLAZE:

2 tbsp. butter
2 tbsp. cocoa
Dash salt
1/3 c. water
1 tsp. vanilla
2 c. sifted confectioners' sugar

Bring first four ingredients to a boil and then add remaining ingredients. Allow cake to cool in the pan before removing. Allow cake to cool in the pan before removing.

LEMON VARIATION: Use lemon instant pudding and yellow cake mix. Omit cocoa from glaze.