1 (11 ounce) can sweetened chocolate syrup
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 pinch salt
1 cup butter
1 teaspoon vanilla extract
3 cups milk
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix chocolate syrup, pudding mix and eggs. Stir into the chocolate mixture. Beat in salt, butter and vanilla. Fold in milk. Spread batter into prepared pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.
To make the frosting: In a large saucepan, combine flour, baking powder, baking soda and sugar. Stir constantly until smooth, then pour over the cooled cake while still in the pan. Cover with plastic wrap and refrigerate until set.
I submitted this recipe many years ago at a hockey dinner and it was forgotten about. So i took it upon myself to make this. It was a lemon cake and took just under 30 minutes to whip up. My ice cream was running low so instead of cream, I used water. Maybe next time i will double up on the lemon oil and leave out the condensed milk. I enjoyed this recipe and will make it again.
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