For the White Cake:

3 cups flour
2 cups sugar
2/3 cups cornstarch
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 cups cold water
1/2 cups + 2 Tbsp oil
2 tbs. vinegar or lemon juice
1& 1/2 teaspoons vanilla
1 carton vanilla pudding
1 tbs. corn starch.

For the chocolate glaze:

1/2 cup dark pure chocolate candy bar
1 tbs. margarine.

1. Preheat oven to 350° F.

2. Grease and flour two 8 or 9-inch round pans.

3. Mix the dry ingredients together.

4. Mix the wet ingredients together.

5. Pour the wet ingredients into the dry and mix until moistened.

6. Be careful not to over mix.

7. Pour the batter into the two cake pans and put in the oven.

8. Bake for 30-40 minutes or until golden brown.

9. Do not open the oven for the first 25 minutes, and only carefully after, as the cakes can fall.

10. Cakes are done when a toothpick inserted into the center comes out clean.

11. Cool in pans for 10 minutes, then take out of pans for cooling the rest of the way.

For the pudding:

1. Put the pudding in a sauce pan.

2. Add the corn starch.

3. Heat the pudding and stir until the pudding becomes quite thick.

4. Place in the refrigerator to cool.

To assemble:

1. When the cakes have cooled, remove from the cake tins and set the bottom cake on a serving platter.

2. Spread the cooled vanilla pudding over the cake.

3. Place the 2nd cake on top of the pudding.

4. Using a double boiler, melt the margarine and chocolate together.

5. When the chocolate is smooth and “liquid”, remove from the heat and frost the top of the cake.