I first saw a recipe like this one on a cooking show that was featuring the famous "Lady Bird" Bakery in Brooklyn N.Y. Their version is of course termed the Brooklyn Blackout Cake, but I made a few personal touches, and here is my version of a blackout cake. Enjoy!
1For the Cake:
Pre-heat oven to 350 degrees, and greese and flour 2- 9inch cake pans and set aside.
2Stir together in a large bowl, sugar, cocoa, baking soda, baking powder, flour, and salt. Add the eggs, milk, oil and vanilla. stir well then slowly add the boiling water and blend together thoroughly, this batter is thin don't worry I promise it will bake up to perfection.
3Bake in the preheated oven for 30- 35 minutes, remove and cool on a wire rack. Do not remove from the pan until completely cooled!
4For the Filling:
Mix together all of the ingredients until powder is well blended and then refrigerate for 20- 25 minutes.
5For the Frosting:
Mix all ingredients thoroughly and chill for about 15 minutes before using.
Once your cakes are cooled, remove them from the cake pans, and trim them to level the tops. Reserve the trimmings. Place the bottom layer on your cake plate and then apply a thick layer of the pudding and then the second layer. Frost generously, and then take the reserved cake trimmings and run them through a food processor to make crumbs. Press the crumbs into the sides and top of the cake.