1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant chocolate pudding mix
4 eggs
1 teaspoon heavy cream
2 tablespoons milk
1 (3.5 ounce) package instant chocolate pudding mix
2 teaspoons vanilla extract
1 (3 ounce) package instant chocolate pudding mix
1 (1 ounce) can evaporated milk
1 teaspoon instant chocolate pudding mix
3/4 cup butter or margarine, chilled or at room temperature
1 tablespoon milk
3/4 cup butter, softened
1 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
To Make Frosting: Whip together cake mix and instant pudding mix. Stir berries into pudding/ pudding mixture. Sprinkle with chocolate shavings and cocoa powder. Mix all together well.
To Make Frosting: In a shallow dish, beat eggs and cream until blended, and set aside. Stir together heavy cream, milk, semisweet chocolate chips and evaporated milk. Stir milk mixture into cake mixture; beat in eggs. Refrigerate in refrigerator until set.
To Make Frosting: In a large bowl, mix together vanilla extract and evaporated milk. Cover and refrigerate 4 hours or until set, stirring occasionally. Fold in chopped confectioners' sugar. Place 2 cups of the frosting mixture into each greased or roll-top cake pan. Place the icing over cake while it is in pan.