Heavenly Cream Cake

Directions

In a 1½-quart saucepan, melt margarine over medium-low heat.

Add milk, cocoa powder and vanilla; stir briskly with a wire whisk until mixture comes to a boil.

Remove from heat; stir in powdered sugar.

Stir with a wire whisk for about 1 minute, until sauce is fairly smooth. (You will have a few small lumps.)

Set sauce aside.

Place cake on a cake plate that has a cover.

With a long, sharp, serrated knife, slice cake into 3 equal horizontal layers.

Gently remove top 2 layers and set aside.

Spread 1 ⅔ containers of pudding on the bottom layer (over the section where it was cut) to form a filling.

Top with the second cake layer; spread on the remaining 1⅓ containers pudding.

Top with remaining layer.

Pour chocolate sauce in a thin stream directly on top of cake.

Allow the sauce to run down the sides, covering the cake almost entirely.

(There will be quite a bit of sauce on the plate.)

Cover and refrigerate until ready to serve.

To serve: Cut into slices with a sharp, serrated knife, using a sawing motion.

Serve extra sauce from the plate servings.