3 1/2 cups white sugar
2 cups corn syrup
3 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 (12 ounce) package buttermilk
1 (8 ounce) package instant chocolate pudding mix
1/2 cup cornflakes cereal
1 teaspoon baking soda
1 cup water
1/4 cup chocolate syrup
1 cup chocolate syrup
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Sift together the sugar, corn syrup, eggs, vanilla extract, salt, oil, and milk. Stir the milk mixture into the eggs and vanilla's mixture. Mix in the flour mixture, then mix in the milk just until just blended. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool before frosting.
In a large bowl, mix pudding mix, cornflakes cereal, baking soda, water, chocolate syrup, chocolate syrup, milk and vanilla extract. Beat with an electric mixer or spoon until just blended. Gradually mix in the butter with a mixer bowl, mixing just until incorporated. Gently frost filled cake with butter icing.
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