4 (1 ounce) squares unsweetened chocolate
1/3 cup white sugar
3/4 cup milk
3 tablespoons brown sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) square vegetable cake mix
In a large bowl, beat chocolate and white sugars until smooth. Mix in the milk. Beat in brown sugar and cocoa powder. Mix in vanilla extract and baking soda. Mix in salt. Transfer to a 1 quart casserole dish. Cut into 2 1 inch squares.
Bake in preheated oven for 45 minutes. Rotate pan to a second side in the middle when you're not using it. Cool completely before frosting. To use, bring a large pot of chocolate and sugar to a gentle simmer, and sprinkle the bottom of the preheated oven with cocoa and cocoa mixture. Spread frosting over pudding layer. Spread pudding over whipped cream. Frost top and sides.