1 (18 ounce) package mini semisweet chocolate pieces
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
2 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch rounds pans. To make the caramel topping, in a small saucepan, melt the chocolate pieces using a wooden spoon, stirring until smooth.
Line eight to 10 or so mini muffin cups (6.5 to 9 inch) with chocolate pieces and press in the center of each to achieve a even rolling consistency. Avoid using paper in chocolate mold, or cooking with ultrahot chocolate.
In a large bowl, mix instant chocolate, vanilla pudding mix, and powdered sugar. Stirring constantly, melt chocolate pieces over medium heat until completely smooth. Pour into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in the pan before cutting into squares. Frost with raspberry glaze and sprinkles.