1 cup all-purpose flour
3/4 cup sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 (3.3-ounce) package instant white chocolate flavored pudding and pie filling mix
1 1/2 cups milk
3 (1-ounce) squares semi-sweet baking chocolate
Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
Combine all cake ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
Combine pudding mix and 1 1/2 cups milk in bowl with whisk until thickened. Refrigerate until ready to assemble pie.
Split cake horizontally in half. Place bottom layer onto serving platter; spread pudding over top. Place top cake layer over pudding. Refrigerate 1 hour.
Place whipping cream in 1-quart saucepan. Cook over medium heat just 1-2 minutes or until cream begins to boil. Add chocolate; remove from heat. Stir glaze with whisk until smooth. Spread glaze over top of cake just before serving. Store refrigerated.
If you’re not familiar with this East Coast dessert, you might think you were getting a cream pie. Actually, this sweet treat, is layered sponge cake with custard filling and then topped with a chocolate glaze. We gave it a slightly updated flavor and made the cake chocolate and used pudding to simplify the custard filling. Vanilla or French vanilla pudding can also be used for the filling if you can’t find white chocolate pudding. Whether traditional or updated, it’s a favorite.