1 cup butter, room temperature
1 cup white sugar
1 (3 ounce) package instant strawberry pudding mix
1 cup confectioners' sugar
1 3/4 cups milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup semisweet chocolate chips
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a large saucepan, combine butter and sugar; gradually blend into the pudding mixture. Heat to 300 degrees F (150 degrees C) and remove from heat. Stir in pudding mixture. Pour melted butter over pudding mixture. Spread the chocolate chips on top of pudding mixture and spread the remaining chocolate over pudding mixture. Refrigerate for at least 2 hours.
After the pudding mixture has chilled overnight, frost the top of the cake. Cut slabs of foil (preferably parchment) over the top of the frosting. Fill and frost slabs with chocolate cream filling. Frost with chocolate layer cake. Store in refrigerator.