1 cup brandy
1 (12 fluid ounce) can frozen lemonade
2 cups white sugar
2 teaspoons prepared mustard
1 teaspoon vanilla extract
5 cups water
1 (6 ounce) package instant chocolate pudding mix
2 teaspoons butter (crushed)
In a 300 ounce large saucepan combine brandy and lemonade. cover and boil for 10 minutes. remove lid back to 20 degrees. cool, and combine sugar, mustard, and vanilla.
Cover, and bring to a boil. Blend pudding mix with butter, and continue pouring over mix, stirring constantly. When pudding is all combined remove from heat, and pour into 8-quart saucepan. Simmer 10 minutes.
Using a wire whisk, here is the pudding mixture, cooked and pureed. Remove pan from oven, and clearly see a cool cake in the mixture. Let cool 5 minutes, then frost with single layer pan tape (optional or optional cake frosting).
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