Delightfully borrowed, slightly modified from The little Kitchen
1 3/4 cups unbleached all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup black strong coffee
1 cup buttermilk
1 tsp vanilla extract
1 cup milk
1 3.4 oz box of instant vanilla pudding
8 oz. cream cheese, softened
8 oz tub of Cool Whip, softened
1 1/2 cups of powdered sugar, sifted
DIRECTIONS - Chocolate Cake
Grease (2) 9 inch round pans and line the bottom of the pans with parchment paper cut to size.
In a mixing bowl, sift all dry ingredients together. Then take a rubber spatula and thoroughly mix the dry ingredients together.
Mix in all of the wet ingredients and mix with your stand mixer until well blended but don't over mix. Pour evenly between pans and bake at 350 degrees for 28-30 minutes or until after inserting a toothpick into the center of a cake comes out clean.
DIRECTIONS - Pudding Frosting
Mix vanilla pudding mix with milk in one bowl, using an electric mixer, until pudding sets. In another bowl whip up cream cheese using an electric mixer. Add cool whip to the cream cheese and mix together well.
Add vanilla pudding to the cream cheese-cool whip mixer and mix together well. Mix in the sifted powdered sugar.
Cake should be stored in the refrigerator for 1 hour before serving, and should be stored in the refrigerator between grazing's.