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1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. 2. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before serving. Nutrition information per serving: Calories ...... 400 Fat ............ 27 g Cholesterol .. 105 mg Sodium ..... 530 mg Carbohydrates .. 38 g Protein ......... 6 Recipe by: unknown Posted to Bakery-Shoppe Digest by email@example.com (Jack Dickson) on Jan 31, 1998
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 228 (37%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 193.3mg||59 %|
|Sodium 483.2mg||17 %|
|Potassium 157.7mg||4 %|
|Total Carbohydrate 91.4g||27 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 90.9g|
|Protein 7.4g||11 %|
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Calories per serving: 612
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