A really good dessert and it will last a few days (if you hide it)

OMG I have to share this... I made it last week for Valentines and it turned out so well. I was a little skeptical but MAN OH MAN!!! Edric went bonkers for this cake... so much that he had me make it again. I personally don't like chocolate cake but this one is to die for.... of course anything that combines cake and pudding can't ever be bad. Christina called it magic cake because you put the pudding on top and when you serve it the pudding is all on the bottom of the cake!!! People will think you are a foodie genius when you make this.

Warm Chocolate Pudding Cake (from Kraft Foods.com)

1 pkg. (2-layer size) devil's food chocolate cake mix

2 cups cold milk (I use skim)

1-1/4 cups water

2 pkg. (3.9 oz. each)Chocolate Instant Pudding (you can use sugar free too in the recipe and omit the sugar)

1/3 cup sugar

HEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.

PLACE baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with whipped cream or ice cream