1 pkg. Deluxe Swiss Chocolate cake mix
1 pkg. chocolate INSTANT pudding mix (4 serving size)
1/2 c. oil
1 1/4 c. water
4 eggs

Preheat oven to 350 degrees. Generously grease and then flour pan. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake at 350 degrees. Cake is done when toothpick inserted in center comes out clean. (Do not test layers for doneness by touching with finger. Crust will be darker than regular layer cake.)

One tube pan, 10 inch or fluted - 50 to 60 minutes; two 8 x 1 1/2 inch round layers - 45 to 50 minutes; two 9 x 1 1/2 inch round layers - 40 to 45 minutes; one 13 x 9 x 2 inch oblong - 50 to 55 minutes.

Cool tube cake in pan 25 minutes, then invert onto serving plate. Cool other size cakes in pan 15-20 minutes, then remove from and cool top side up. Frost when fully cool.

GLAZE:

Heat 2/3 cup of your favorite flavor of frosting in small saucepan over medium heat, stirring constantly, until thin. Pour glaze over pound cake.