Ingredients
- 3 prepared fat-free vanilla
- 3 equal horizontal layers
- 2 layers
- 1 5/8 containers of pudding on the bottom layer
- 1 3/8 containers puddin top with remaining layer
- 1/2 stick
- 1,400 ml saucepan
- 300 gr powdered sugar
- 60 ml milk
- 55 gr margarine
- 12 gr unsweetened cocoa powder
- 2 gr vanilla
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. ----
