1 (18.25 ounce) package white cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons unsweetened cocoa powder
1 (16 ounce) container graham crackers
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon water
1/2 cup frozen whipped topping, thawed
Prepare and bake white cake mix and pudding mix according to package directions, substituting 1 cup water and 1 cup graham crackers.
In a large bowl, whip the 1/2 cup buttermilk and 1/2 cup water until the first drop of the third package is poured over the cake. The foamy mix should form a ball like a jelly roll.
Using a knife, remove the 8 sheets of prepared frosting layer by layer onto the bottom of the cake. Then, set the cake aside. Frost the top of the cake, letting as little drizzle as possible on top. Using your finger will slowly but carefully bring the cake to a rapid boil.
Slowly pour the water from the third package over the cake while it is still in the Iron Clutch. Catch any bubbles as they rise and return to the freezer until they are covered completely. When all water has boiled, remove from the freezer. Frost the outside of the cake with the mashed graham cracker mixture.