4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup butter, melted
1 1/2 cups white sugar
1 (1 ounce) square unsweetened chocolate, chopped
1 1/2 cups powdered sugar
2 eggs
1 (18.25 ounce) package butter-flavored thawed and dried apricot preserves
1 (5 ounce) package instant chocolate pudding mix
1 1/2 cups evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, salt, baking soda and baking powder mixture. Mix thoroughly, then stir in the melted butter. Mix in the sugar. Mix in the eggs, one at a time, then stir in the melted chocolate. Pour batter into prepared cake pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool cakes completely before frosting.
In a large bowl, combine the pudding mix, evaporated milk and chocolate pudding mix. Beat to mixture until thickened. Spread evenly on the cooled cake.